I’m so into simple dishes these days and this pasta hits the spot with its richness since it’s cooked entirely in the tomato sauce. The perfect quick dinner as my kids love it too! It packs lots of plant-protein and fiber since the orzo is made from chickpeas and it’s naturally gluten-free.
Ingredients: (preferably organic)
- a jar of good quality tomato passata
- 2 tbsp olive oil
- 1 shallot, finely chopped
- 1 clove garlic, minced
- pink Himalyan salt, to taste
- black pepper, to taste
- a few leaves of basil
- one pack (250g) chickpea orzo
- more basil, for garnish
Directions:
01. Add the olive oil to a deep pan and heat it up to medium heat. Sauté the shallot & garlic until fragrant.
02. Add the passata along with the basil, season with salt & pepper. Simmer for a few minutes.
03. Pour in the orzo along with a little bit of water. Simmer for about 15 minutes until the pasta is cooked, stirring frequently.
04. Top with fresh basil and serve alongside a big green salad.
