After slow roasting grape tomatoes, my kitchen smelled wonderful. A little orzo, some fresh herbs, the fragrant juicy tomatoes – it became the perfect side dish.

Orzo with Slow Roasted Oven Dried Tomatoes and Fresh Herbs

½ cup orzo
¼ cup slow roasted oven dried tomatoes diced
1 ½  tablespoon chopped parsley
two or three stalks of fresh basil
1 ½  teaspoons olive oil
½ tablespoon butter
healthy pinch kosher salt
fresh ground pepper
Boil and salt water. Cook orzo approximately six minutes and drain.  Take the leaves off the basil stalks and stack them. Roll them tightly and thinly slice the leaves in a chiffonade. Chop fresh Italian leaf parsley. Put olive oil and butter into a small pan and melt. Toss the orzo in to coat and mix in the fresh herbs and diced oven dried tomatoes. Add fresh ground pepper and kosher salt. Taste and adjust the seasoning.

Serves two