Savory Black Olive and Sun-Dried Tomato Orzo with a sprinkle of Oregano
This savory orzo dish is the perfect way to use up leftover black olives and sun-dried tomatoes. It's a quick and easy recipe that's packed with flavor. The orzo is cooked in a flavorful broth made with olive oil, garlic, oregano, and sun-dried tomatoes. The black olives add a salty and briny flavor, while the parsley and basil add a fresh and herbaceous note. This dish is perfect for a light lunch or dinner, and it can be easily customized to your liking. For example, you could add some chopped artichokes or roasted peppers, or you could use different herbs, such as thyme or rosemary.
This recipe was inspired by a trip to Italy that I took a few years ago. I was staying in a small town in Tuscany, and I had the opportunity to visit a local farmer's market. The market was full of fresh produce, and I was particularly impressed by the selection of olives and sun-dried tomatoes. I bought a few of each, and I decided to experiment with them when I got back to my apartment. I started by cooking the orzo in a flavorful broth made with olive oil, garlic, oregano, and sun-dried tomatoes. Then, I added the chopped olives and parsley. The dish was delicious, and I've been making it ever since.
Savory Black Olive and Sun-Dried Tomato Orzo with a sprinkle of Oregano Savory Black Olive and Sun-Dried Tomato Orzo with a sprinkle of Oregano Savory Black Olive and Sun-Dried Tomato Orzo with a sprinkle of Oregano Savory Black Olive and Sun-Dried Tomato Orzo with a sprinkle of Oregano
Prep time: 15 | Cook time: 15 | Serves: 4
Ingredients
  • 1 cup orzo pasta
  • 1/2 cup chopped black olives
  • 1/2 cup chopped sun-dried tomatoes
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • 1/4 cup olive oil
  • 1 tablespoon minced garlic
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
Instructions
  1. Cook the orzo according to the package directions.
  2. While the orzo is cooking, heat the olive oil in a large skillet over medium heat.
  3. Add the garlic and oregano to the skillet and cook until fragrant, about 30 seconds.
  4. Add the olives, sun-dried tomatoes, parsley, and basil to the skillet.
  5. Cook until the vegetables are softened, about 5 minutes.
  6. Drain the orzo and add it to the skillet.
  7. Stir to combine and cook until the orzo is heated through, about 2 minutes.
  8. Season with salt and pepper to taste.
Why It Works
  • The orzo is cooked in a flavorful broth that infuses it with flavor.
  • The black olives add a salty and briny flavor.
  • The sun-dried tomatoes add a sweet and tangy flavor.
  • The parsley and basil add a fresh and herbaceous note.
  • This dish is quick and easy to make.
  • It's a versatile dish that can be customized to your liking.