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- Preheat the oven to 180°C. Marinate the cherry tomatoes with olive oil, salt and pepper and put them in the oven for about 20 min.
- Meanwhile, cook the orzo al dente.
- Finely chop the onion and garlic and sauté with the scampi in a pan with olive oil. Season with dried oregano, paprika, pepper and salt. Stir everything well. Mix in the tomato paste. Then also stir in the baby spinach until shrunken. Now deglaze with the tomato passata. Let simmer on low heat for a while.
- Mix in the orzo which is al dente in the meantime. Now also add the cream and Parmesan cheese so that you get an extra creamy whole. Finally, stir in half of the roasted cherry tomatoes and use the other half for finishing.
- Divide the orzo among the plates and top with fresh parsley and some chili oil if you like it spicy.
Enjoy!
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Ingredients
for
4
persons
person
350g orzo
20 large scampi
250 ml basil passata
200 g Miss Perfect Délice tomatoes
150 g baby spinach
1 dl cream
2 cloves of garlic
1 tbsp tomato paste
1 onion
1 tsp dried oregano
1 tsp paprika
60 g Parmesan cheese
Fresh parsley for finishing
Chil oil (to make it spicy)
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30
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- Preheat the oven to 180°C. Marinate the cherry tomatoes with olive oil, salt and pepper and put them in the oven for about 20 min.
- Meanwhile, cook the orzo al dente.
- Finely chop the onion and garlic and sauté with the scampi in a pan with olive oil. Season with dried oregano, paprika, pepper and salt. Stir everything well. Mix in the tomato paste. Then also stir in the baby spinach until shrunken. Now deglaze with the tomato passata. Let simmer on low heat for a while.
- Mix in the orzo which is al dente in the meantime. Now also add the cream and Parmesan cheese so that you get an extra creamy whole. Finally, stir in half of the roasted cherry tomatoes and use the other half for finishing.
- Divide the orzo among the plates and top with fresh parsley and some chili oil if you like it spicy.
Enjoy!
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- Preheat the oven to 180°C. Marinate the cherry tomatoes with olive oil, salt and pepper and put them in the oven for about 20 min.
- Meanwhile, cook the orzo al dente.
- Finely chop the onion and garlic and sauté with the scampi in a pan with olive oil. Season with dried oregano, paprika, pepper and salt. Stir everything well. Mix in the tomato paste. Then also stir in the baby spinach until shrunken. Now deglaze with the tomato passata. Let simmer on low heat for a while.
- Mix in the orzo which is al dente in the meantime. Now also add the cream and Parmesan cheese so that you get an extra creamy whole. Finally, stir in half of the roasted cherry tomatoes and use the other half for finishing.
- Divide the orzo among the plates and top with fresh parsley and some chili oil if you like it spicy.
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.