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- Preheat the oven to 180°C. Take a baking dish for the cherry tomatoes. Cut the bell bell pepper into strips and put these in the baking dish as well. Marinate all this with olive oil, pepper and salt. Put the baking dish in the oven for 20 to 25 minutes.
- Meanwhile, cook the orzo al dente.
- Finely chop the garlic and onion. Then sauté them in a deep pan with olive oil. Meanwhile, cut the San Marzano tomatoes into cubes and sauté them with them. Add all the spices and the harissa. Also add a teaspoon of honey for a slightly sweet touch. Stir everything well and finally deglaze with the passata. Let this all simmer on low heat for a while.
- Stir the orzo into the tomato sauce. Also mix in half of the roasted vegetables. You can use the other half for finishing.
- Divide the orzo among the plates and finally top with crumbled feta and fresh basil.
Enjoy!
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Ingredients
for
4
persons
person
Orzo Harissa
350g orzo
200g Sweetest Queen
1 red bell pepper
4 San Marzano tomatoes
1 onion
2 cloves of garlic
1 tsp harissa
250 ml tomato-basil passata
60g feta cheese
1 tsp paprika
pinch of cumin
1 tsp dried oregano
1 tsp dried basil
1 tsp honey
fresh basil for finishing
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- Preheat the oven to 180°C. Take a baking dish for the cherry tomatoes. Cut the bell bell pepper into strips and put these in the baking dish as well. Marinate all this with olive oil, pepper and salt. Put the baking dish in the oven for 20 to 25 minutes.
- Meanwhile, cook the orzo al dente.
- Finely chop the garlic and onion. Then sauté them in a deep pan with olive oil. Meanwhile, cut the San Marzano tomatoes into cubes and sauté them with them. Add all the spices and the harissa. Also add a teaspoon of honey for a slightly sweet touch. Stir everything well and finally deglaze with the passata. Let this all simmer on low heat for a while.
- Stir the orzo into the tomato sauce. Also mix in half of the roasted vegetables. You can use the other half for finishing.
- Divide the orzo among the plates and finally top with crumbled feta and fresh basil.
Enjoy!
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- Preheat the oven to 180°C. Take a baking dish for the cherry tomatoes. Cut the bell bell pepper into strips and put these in the baking dish as well. Marinate all this with olive oil, pepper and salt. Put the baking dish in the oven for 20 to 25 minutes.
- Meanwhile, cook the orzo al dente.
- Finely chop the garlic and onion. Then sauté them in a deep pan with olive oil. Meanwhile, cut the San Marzano tomatoes into cubes and sauté them with them. Add all the spices and the harissa. Also add a teaspoon of honey for a slightly sweet touch. Stir everything well and finally deglaze with the passata. Let this all simmer on low heat for a while.
- Stir the orzo into the tomato sauce. Also mix in half of the roasted vegetables. You can use the other half for finishing.
- Divide the orzo among the plates and finally top with crumbled feta and fresh basil.
Enjoy!
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.