Orzo with Samphire and Tomatoes
By OcadoLife
Published on 02 January 2024
Full of umami deliciousness, this Orzo with Samphire and Tomatoes from chef Joseph Denison Carey really delivers on flavour. Samphire, capers and anchovies add salty depth, while the sweet tomatoes and sharp lemon bring loads of zing. Serve with extra parmesan grated over, if you like. Any leftovers are fabulous cold the next day. Looking for more pasta recipes? Look no further.
Time and servings
20 minsTotal time
3Servings
10 minsPrep time
10 minsCooking time
Ingredients
- 1 tbsp olive oil
- 250g cherry tomatoes, halved
- 2 tbsp tomato purée
- 1 (90g) pack of samphire
- 2 tbsp capers
- 6 anchovy fillets, finely chopped, plus a splash of oil from the tin
- ½ lemon, juiced
- 250g orzo
- 10g parmesan, grated, plus extra to serve
Method
Step 1
Heat the oil in a pan over a medium-high heat, add the tomatoes and cook for 5 mins until starting to soften and burst. Add the tomato purée, samphire, capers and anchovies, plus a splash of oil from the tin, and the lemon juice; simmer for 2-3 mins.Step 2
Meanwhile, cook the orzo as per the pack instructions. Drain, reserving 2-3 tbsp of the pasta water.Step 3
Tip the orzo into the tomato sauce, along with the reserved pasta water, scatter over the parmesan and toss until everything is coated and silky. Season with a few good grinds of black pepper. Tip onto a serving platter and finish with a little more parmesan grated over the top, if you like.