This easy and delicious Jamie Oliver orzo pasta is a simple, flavorful dish perfect for any meal. With roasted tomatoes, broad beans, and fresh herbs, it’s a light yet satisfying option that you can easily customize with whatever fresh ingredients you have on hand. Enjoy it hot or at room temperature!
Ingredients Needed
- 1 teaspoon (5g) rose harissa
- 1 tablespoon (15ml) red wine vinegar
- 1 tablespoon (15ml) olive oil
- 1kg (2.2lb) ripe cherry tomatoes, on the vine
- 1 bunch of spring onions (approximately 6-8 onions)
- 1 bulb of garlic
- 30g (1oz) soft herbs (such as basil, dill, mint)
- 500g (1.1lb) frozen broad beans (or fresh, if in season)
- 500g(1.1lb) dried orzo pasta
- Extra virgin olive oil, for drizzling
How To Make Orzo Pasta
- Preheat the oven: Preheat the oven to 150°C/300°F/gas 2. In a large roasting tray, mix the harissa with 1 tablespoon each of red wine vinegar and olive oil, and season with sea salt and black pepper.
- Roast the vegetables: Add the tomatoes on the vine, trim and add the whole spring onions, and break up the garlic bulb, squashing the unpeeled cloves. Toss everything together and roast for 1 hour, then remove from the oven.
- Prepare the sauce: Squeeze the garlic flesh from the skins onto a board, and finely chop with the spring onions and most of the herbs. Add to a large pan. Pour the roasted tomatoes and juices through a coarse sieve into the pan, using a spoon to push it all through.
- Cook the broad beans: Heat the sauce while boiling the broad beans in salted water for 2 minutes. Remove with a slotted spoon and pinch off the skin from any larger beans, if you like.
- Cook the orzo: Cook the orzo pasta in a large pan of salted boiling water according to the packet instructions. Drain well.
- Combine and finish: Add the drained orzo and broad beans to the sauce and turn the heat off, letting the orzo soak up all the flavor.
- Serve: Transfer to a large serving bowl, pick over the remaining herbs, and finish with a drizzle of extra virgin olive oil. Serve hot or at room temperature.
Recipe Tips
- Don’t skip the garlic roasting: Roasting the garlic with the tomatoes softens its flavor, making it sweeter and milder. Make sure to crush the garlic cloves before roasting for better flavor infusion.
- Cook the orzo al dente: Orzo can become mushy if overcooked. Follow the package instructions and aim for it to be slightly firm for the best texture.
- Season the water well: Adding salt to the water when cooking the orzo and broad beans enhances their flavor, making them taste better in the final dish.
- Customize with extra herbs: Feel free to use any fresh herbs you have on hand. Basil, mint, or parsley will work wonderfully and add even more freshness to the dish.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover orzo pasta cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: After cooling, place the orzo pasta in an airtight container or freezer bag and freeze for up to 2 months. To serve, thaw it in the fridge overnight before reheating.
- Reheat: Heat the leftover orzo in a pan over medium heat, adding a splash of water or olive oil to prevent it from drying out. Stir occasionally and cook for 5-7 minutes until warmed through.
Nutrition Facts
Serving Size: 1 serving (approximately 1 cup)
- Calories: 308
- Total Fat: 5.7g
- Saturated Fat: 0.8g
- Total Carbohydrate: 53.7g
- Dietary Fiber: 7.3g
- Sugars: 5.4g
- Protein: 12.9g
Try More Jamie Oliver Recipes:
- Jamie Oliver 5 Ingredients Salmon Pasta
- Jamie Oliver Smoked Salmon Pasta
- Jamie Oliver Crab And Fennel Pasta
- Jamie Olive Vegan Pasta Bake
Jamie Oliver Orzo Pasta
Description
This easy and delicious Jamie Oliver orzo pasta is a simple, flavorful dish perfect for any meal. With roasted tomatoes, broad beans, and fresh herbs, it’s a light yet satisfying option that you can easily customize with whatever fresh ingredients you have on hand. Enjoy it hot or at room temperature!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 150°C/300°F/gas 2. In a large roasting tray, mix the harissa with 1 tablespoon each of red wine vinegar and olive oil, and season with sea salt and black pepper.
- Roast the vegetables: Add the tomatoes on the vine, trim and add the whole spring onions, and break up the garlic bulb, squashing the unpeeled cloves. Toss everything together and roast for 1 hour, then remove from the oven.
- Prepare the sauce: Squeeze the garlic flesh from the skins onto a board, and finely chop with the spring onions and most of the herbs. Add to a large pan. Pour the roasted tomatoes and juices through a coarse sieve into the pan, using a spoon to push it all through.
- Cook the broad beans: Heat the sauce while boiling the broad beans in salted water for 2 minutes. Remove with a slotted spoon and pinch off the skin from any larger beans, if you like.
- Cook the orzo: Cook the orzo pasta in a large pan of salted boiling water according to the packet instructions. Drain well.
- Combine and finish: Add the drained orzo and broad beans to the sauce and turn the heat off, letting the orzo soak up all the flavor.
- Serve: Transfer to a large serving bowl, pick over the remaining herbs, and finish with a drizzle of extra virgin olive oil. Serve hot or at room temperature.
Notes
- Don’t skip the garlic roasting: Roasting the garlic with the tomatoes softens its flavor, making it sweeter and milder. Make sure to crush the garlic cloves before roasting for better flavor infusion.
- Cook the orzo al dente: Orzo can become mushy if overcooked. Follow the package instructions and aim for it to be slightly firm for the best texture.
- Season the water well: Adding salt to the water when cooking the orzo and broad beans enhances their flavor, making them taste better in the final dish.
- Customize with extra herbs: Feel free to use any fresh herbs you have on hand. Basil, mint, or parsley will work wonderfully and add even more freshness to the dish.
Jamie Oliver Orzo Pasta