Roasted Tomato & Burrata Orzo

• Cherry Tomatoes(500 g)
• Olive oil(4 tbsp)
• Garlic(4 cloves)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Chili flakes(½ tsp)optional
• Onion(1)
• Tomato paste(2 tbsp)
• Orzo(300 g)
• Vegetable Broth(900 ml)
• Parmesan(60 g)
• Fresh basil(15 g)
• Burrata(200 g)
• Lemon(1)

Method

1. 1

   Heat the oven to 220°C. Halve {Cherry Tomatoes}, peel and thinly slice {Garlic}, finely chop {Onion}, grate {Parmesan}, tear most of the {Fresh basil}, and zest the {Lemon}.

   ~10 min

2. 2

   Toss the {Cherry Tomatoes} with {Olive oil}, half the {Salt}, half the {Black pepper}, and the {Chili flakes} on a baking tray. Roast until the tomatoes collapse and turn jammy at the edges, 18 minutes.

   ~18 min

3. 3

   Meanwhile, heat the remaining {Olive oil} in a large deep pan over medium heat. Cook the {Onion} with the sliced {Garlic} for 5 minutes until softened. Stir in the {Tomato paste} and cook for 1 minute more.

   ~6 min

4. 4

   Add the {Orzo} and stir for 1 minute to coat. Pour in the {Vegetable Stock}, add the remaining {Salt} and {Black pepper}, then simmer for 10 minutes, stirring often, until the orzo is tender and the sauce is thick and glossy.

   ~11 min

5. 5

   Fold the roasted {Cherry Tomatoes} and their juices into the orzo. Stir in the {Parmesan}, torn {Fresh basil}, and {Lemon} zest. Tear the {Burrata} over the pan and gently fold once or twice so it melts into creamy pockets.

   ~2 min

6. 6

   Spoon into bowls and finish with the reserved basil leaves and a little extra black pepper if you like.

   ~1 min