10/10—–Just for you Simple Dinners friend!
- 1 pound of Orzo pasta
- 1/2 cup extra-virgin olive oil, divided (I didn’t use this much evoo! I used a little over 1/4 cup.)
- 2 small red onion, chopped
- 3 garlic cloves, minced
- 1.5 pints of cherry tomatoes, sliced (I like to use a couple varieties)
- 8 oz. artichoke hearts in oil (I buy mine from Costco)
- 3 Tablespoons Capers, drained
- 5 Tablespoons Cilantro (you can use less if you want, or even substitute the cilantro for Thyme if you don’t like Cilantro)
- 1 teaspoon Sea Salt and 1/2 teaspoon pepper or lemon pepper is good too (to taste)
- If you want to add protein — you can add some cooked and sliced chicken breast
Cook Orzo according to directions
Drain, reserving about 1 cup of the pasta water. Pour the reserved liquid back in with the orzo. This liquid helps create a “sauce” when the other ingredients are added.
- In large skillet, heat 1/4 cup olive oil over medium-high heat.
- Add onion and cook until the onion becomes transparent.
- Then add garlic and cook for about 1 minute.
- Add tomatoes, chicken if you are going to use it, artichoke hearts, capers and cook until the tomatoes start to soften. They will start to get a little wrinkly about 5-8 minutes — take off the heat.
- Add pasta and stir in the remaining 1/4 cup olive oil and cilantro, chopped. Heat the whole mixture up until it’s all heated through and then take off the heat.
- Season with salt and pepper to your taste.
You can serve this dish warm, room temperature, or I even prefer it the next day straight out of the refrigerator.
You can’t go wrong!! Makes 8-10 servings. You can even add some chopped romaine lettuce to the salad once it’s cooled and it makes a wonderful green/pasta salad.