Orzo with Sundried Tomatoes
Orzo with Sundried Tomatoes
Ingredients
- 1 cup (250 ml) orzo (rice-shaped short pasta)
- 1/4 cup (60 ml) pomodorini sundried tomatoes or other oil-packed sundried tomatoes
- 1 shallot, finely chopped
- 1 clove garlic, finely chopped
- 1/4 cup (60 ml) chicken broth
- 2 tablespoons (30 ml) flat-leaf parsley, chopped
- Salt and pepper
Instructions
- In a large pot, cook the pasta in salted boiling water until al dente. Drain. Set aside.
- Drain the sundried tomatoes and dice. Keep 45 ml (3 tablespoons) of their oil to prepare the sauce.
- In a skillet, soften the shallot and garlic in the tomato oil. Season with salt and pepper.
- Add the chopped tomatoes, broth, and parsley. Reduce by half.
- Add the pasta and stir to heat through. Adjust the
- seasoning and serve as a side dish.
Orzo with Sundried Tomatoes