Recipes & Cooking

Little Tomatoes & Orzo

by The Culinistas

This make ahead, molto tomato pasta gets its multi-umami mayhem from Parmigiano Reggiano, roasted tomatoes, and anchovies.


Serves 4 to 6

Prep Time: 20 minutes

Cook Time: 40 minutes


Semi-Dried Tomatoes

1½ pounds cherry tomatoes

¼ cup extra virgin olive oil

2 tsp cured sumac

Salt, to taste

Ground Black Pepper, to taste


1. Preheat the oven to 350º.

2. Slice the tomatoes cross-wise in half. In a large bowl, toss the sliced tomatoes with extra virgin olive oil, sumac, pepper & salt. 

3. Transfer the tomatoes onto a parchment-lined baking sheet & roast for 20-25 minutes, until the tomatoes are cooked down but not hard like sun-dried tomatoes. 

4. Remove from oven, set aside and allow the tomatoes to come to room temperature. Reserve the leftover juices at the bottom of the bowl for the vinaigrette.


Anchovy Vinaigrette

6 olive oil packed anchovy fillets

2 TB extra virgin olive oil

1 tsp cured sumac

Salt, to taste

Ground Black Pepper, to taste


1. Mince the anchovies and whisk them with the remaining ingredients in the same bowl that the tomatoes were tossed in. Add the reserved tomato juices. Set aside.


Orzo Salad

1 cup orzo

½ cup walnuts

¾ cup parsley leaves & stems, roughly chopped

½ cup Parmigiano Reggiano, shaved & crumbled

Salt, to taste


1. Cook the orzo in salted water according to package instructions or to your taste. Drain, shock with cold water and transfer to a large bowl.

2. Roast the walnuts for 8-10 minutes until golden brown. Let them cool & then roughly chop.

3. In the large bowl mix the orzo, walnuts, parsley, Parmesan, and semi-dried tomatoes. Season the orzo salad with the anchovy vinaigrette to taste.

4. Transfer the salad to serving dish and garnish with a few pieces of shaved Parmesan, parsley leaves, and sumac.