Ingredients
Units
Scale
- 1 1/2 lbs. of cherry tomato
- 5 cloves of garlic, chopped
- 1 sweet onion, sliced thin
- 1/4 cup pitted olives, green or kalamata
- 2 tbs. capers
- 1 1/2 tsp. salt
- 1 tsp. sugar
- 1 tsp. coarse ground black pepper
- 3 - 4 tbs. white wine
- 1 tsp. dried oregano
- 2-3 tbs. of olive oil
- 1 lb. orzo
- 2-3 fresh scallions, for garnish
- handful of fresh basil, chopped and more for garnish
- Fresh Romano or Parmesan cheese, garnish
Instructions
- Heat a large cast iron frying pan.
- Place the tomatoes in the dry pan, and sprinkle with the sugar and salt. Let the tomatoes become softened and charred.
- Add the sliced onion and garlic and drizzle with olive oil.
- Add the seasonings and the wine and continue to simmer on a gentle heat.
- Add the olives, fresh basil, and capers, and continue to simmer on gentle heat.
- Prepare the orzo as directed in salted water.
- Taste the sauce for seasonings.
- Lift the orzo into the sauce using a slotted spoon or quickly drain in a colander and then put the orzo into the sauce and toss.
- Garnish with fresh scallions, fresh grated cheese, more fresh basil, and a drizzle of olive oil.
- Serve hot or cold.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: Italian
