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Prep time
20 minutes
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Cook time
40 minutes
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Serves
4-6 people
Author Notes
This make ahead, molto tomato pasta gets its multi-umami mayhem from Parmigiano Reggiano, roasted tomatoes, and anchovies. —The Culinistas
Ingredients
- Semi-Dried Tomatoes & Orzo Salad
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1 1/2 pounds
cherry tomatoes
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1/4 cup
extra virgin olive oil
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6
olive oil-packed anchovy fillets
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2 teaspoons
cured sumac
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1 cup
orzo
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1/2 cup
walnuts
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3/4 cup
parsley leaves & stems, roughly chopped
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1/2 cup
Parmigiano Reggiano, shaved & crumbled
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salt & freshly ground black pepper
- Anchovy Vinaigrette
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6
olive oil-packed anchovy fillets
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2 tablespoons
extra virgin olive oil
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1 tablespoon
cured sumac
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salt & freshly ground black pepper
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1 cup
orzo
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1/2 cup
walnuts
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6
olive oil-packed anchovy fillets
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2 tablespoons
extra virgin olive oil
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1 teaspoon
cured sumac
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salt & freshly ground black pepper
Directions
- Semi-Dried Tomatoes & Orzo Salad
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Preheat the oven to 350ºF.
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Slice the tomatoes cross-wise in half. In a large bowl, toss the sliced tomatoes with extra virgin olive oil, sumac, salt & pepper.
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Transfer the tomatoes onto a parchment-lined baking sheet & roast for 20-25 minutes, until the tomatoes are cooked down but not hard like sun-dried tomatoes.
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Remove from oven, set aside and allow the tomatoes to come to room temperature. Reserve the leftover juices at the bottom of the bowl for the vinaigrette.
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Cook the orzo in salted water according to package instructions or to your taste. Drain, shock with cold water and transfer to a large bowl.
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Roast the walnuts for 8-10 minutes until golden brown. Let them cool & then roughly chop.
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In the large bowl mix the orzo, walnuts, parsley, parmesan, and semi-dried tomatoes.
- Anchovy Vinaigrette
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Mince the anchovies and whisk them with the remaining ingredients in the same bowl that the tomatoes were tossed in. Add the reserved tomato juices.
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Season the orzo salad with the anchovy vinaigrette to taste.
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Transfer the salad to serving dish and garnish with a few pieces of shaved parmesan, parsley leaves, and sumac.
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