Black And White Orzo With Roasted Cherry Tomatoes And Ricotta Salata

Orzo Mediterranean Style

When in Whole Foods last week I saw in the bulk pasta section several different types of pasta that are all locally made (Brooklyn) die cut and organic, I loved the look of the black and white orzo so decided to give it a try. Now I love orzo, I remember a Greek friend used to make a baked orzo dish with tomatoes that was wonderful. This is not baked and it’s not Greek but it does have Mediterranean flavors. It’s simple to make and can be served hot or cold. No recipe needed make it according to taste, if you don’t have black and white orzo use whatever you have available. I had some heirloom cherry tomatoes grown on a rooftop in Brooklyn, the basil and parsley came from my garden, I think the ricotta salata is Italian in origin but for the most part this dish is made with ingredients made or grown locally, I love that! You can add whatever herbs you like, I chose basil and parsley. This is simple to make, no recipe required, tailor to your tastebuds and is good hot or cold.

Makes 2 servings

12 (approximately) cherry tomatoes

2-3 cloves garlic skin removed

1 cup orzo

handfull basil and parsley

ricotta salata (a little less than a cup cubed or broken into small pieces)

olive oil

salt and pepper

Heat oven to 375 degrees, lay parchment or foil on 1/4 sheet pan, place the tomatoes whole on the sheet pan along with the garlic, drizzle with olive oil and season with salt and pepper, Roast for 20-30 minutes or until tomatoes are soft, a little caramelized and have given off some of their juices, the garlic should also be soft. Remove from the oven to cool. While tomatoes are roasting boil the orzo, I like it al dente it took about 15 minutes. Drain and put in bowl, chop the basil and parsley and ricotta salata and add to bowl, Smash the garlic with a fork and mix with the tomatoes, add to the orzo and toss to combine. Before serving check for seasoning and drizzle some good olive oil on top.