Cherry Tomato and Harissa Orzo
A delicious, comforting bowl of tomatoey goodness elevated with fragrant spices and a hint of chilli. It’s so moreish and effortless to make, you’ll have it on high rotation in the cooler months.
Cherry Tomato and Harissa Orzo
Cherry Tomato and Harissa Orzo
Cherry Tomato and Harissa Orzo
A warm, cosy hug in a bowl is how I would describe this cherry tomato & harissa orzo. If you’ve never tried orzo, also called risoni, it’s the type of pasta that lends itself to a whole range of dishes from stews to salads. I love it with a few simple ingredients, bubbling together to create an indulgent vegetarian pasta feast.
Make this on weeknights or weekend lunches, curl up on the couch with an oversized bowl of this and a glass of red and be happy.
For more comfort food pastas, check my Bucatini with Cavolo Nero, Creamy Tomato Chilli Pasta, Pasta al Limone and Secret Ingredient Spaghetti Bolognese.
Ingredients and substitutions
How to make it - step by step!
Add olive oil, cherry tomatoes to a pan and fry for 2-3 minutes on a gentle heat to soften slightly.
Add garlic and saute for 1 minute, then add orzo, smoked paprika, harissa, fennel seeds, stock, salt, pepper, stir to combine then cover with a lid and simmer for 15-17 Minutes, check half way and add water if it looks like it’s drying up.
Meanwhile, finely chop the parsley, then add to a bowl or mortar and pestle, add lemon zest, lemon juice and olive oil, mix to combine, set aside.
Remove from heat, add butter, baby spinach and stir through.
To serve, add orzo to bowls, then add a dollop of greek yoghurt, drizzle with parsley mixture and scatter over some sun dried tomatoes.
Add olive oil, cherry tomatoes to a pan and fry for 2-3 minutes on a gentle heat to soften slightly.
Add garlic and saute for 1 minute, then add orzo, smoked paprika, harissa, fennel seeds, stock, salt, pepper, stir to combine then cover with a lid and simmer for 15-17 Minutes, check half way and add water if it looks like it’s drying up.
Meanwhile, finely chop the parsley, then add to a bowl or mortar and pestle, add lemon zest, lemon juice and olive oil, mix to combine, set aside.
Remove from heat, add butter, baby spinach and stir through.
To serve, add orzo to bowls, then add a dollop of greek yoghurt, drizzle with parsley mixture and scatter over some sun dried tomatoes.
Watch the how to video
Watch the how to video
Cherry Tomato and Harissa Orzo
- 2 tbsp olive oil
- 400g cherry tomatoes
- 2 tsp smoked paprika
- 1 tsp fennel seeds
- 4 cloves Garlic
- 250g orzo
- 700ml vegetable stock
- 1 cup of baby spinach
- 25g butter
- ½ cup Greek yoghurt
- ½ lemon zest
- ½ lemon juice
- 1/4 cup parsley
- 1 tbsp Harissa
- ½ cup sun dried tomatoes, finely chopped
- 4 pieces of fresh sourdough bread to serve
- Add olive oil, cherry tomatoes to a pan and fry for 2-3 minutes on a gentle heat to soften slightly
- Add garlic, and saute for 1 minute, then add orzo, smoked paprika, harissa, fennel seeds, stock, salt, pepper, stir to combine then cover with a lid and simmer for 15-17 minutes, check half way and add water if looking like it’s drying up
- Meanwhile, finely chop the parsley, add lemon zest, lemon juice and olive oil, mix to combine, set aside
- Remove from heat, add butter, baby spinach and stir through
- To serve, add orzo to bowls, then add a dollop of greek yoghurt, drizzle with parsley mixture and scatter over some sun dried tomatoes.