Grated Tomato Orzo
Serves 4
Ingredients
- 1 ½ cups grated heirloom tomatoes about 2 large tomatoes (deep red ones look prettiest!) *
- 1 small clove of garlic grated**
- ¼ cup extra virgin olive oil plus more for serving
- Kosher salt and pepper to taste
- 8 oz orzo
- ⅓ cup freshly grated pecorino romano plus more for serving
- Fresh basil leaves torn
Instructions
- Bring a medium pot of water to a boil.
- While water boils, mix tomatoes, garlic, and olive oil together in a large bowl. Season with salt and pepper to taste. Set aside.
- Once water is boiling, season with salt. Drop in orzo and cook until al dente.
- Drain orzo completely, shaking as much excess water off as possible. Let it sit in the colander for a minute to ensure it’s fully drained.
- Toss hot orzo into the grated tomato sauce and mix. Add in cheese and mix again to combine. Season with salt and pepper if needed.
- Serve topped with fresh basil, a drizzle of olive oil, more pecorino and some fresh ground black pepper. This is as delicious hot, as it is room temp 🙂
Video
Notes
*This recipe is meant to use fresh summer tomatoes at their peak! I grate them on the large side of a grater all the way down to only tomato skin remaining.
**If you have large garlic cloves, I’d only do half of a clove. I know it sounds like a very small amount, but it really is quite strong in this dish!
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