How to Make Orzo Pasta | Cooking with Jonny
Recipes in this Video
Orzo, meaning 'barley' in Italian, is a type of pasta shaped like grains of rice. Traditionally used in soups and salads, it has become a versatile staple in Italian cuisine. Its comforting texture and ability to absorb flavors make it popular in various dishes. Today, orzo is enjoyed globally, often featured in Mediterranean recipes and modern pasta salads.
Ingredients
- ●orzo pasta
- ●olive oil
- ●garlic
- ●onion
- ●vegetable broth
- ●parmesan cheese
- ●black pepper
- ●salt
- ●fresh herbs
- ●lemon juice
- ●vegetables
Instructions
- 1Boil water in a large pot and add salt.
- 2Add orzo pasta and cook until al dente, about 8-10 minutes.
- 3Drain the orzo and set aside, reserving a cup of pasta water.
- 4Heat olive oil in a skillet over medium heat until shimmering.
- 5Add chopped onion and sauté until translucent, about 3-4 minutes.
- 6Stir in minced garlic and cook until fragrant, about 1 minute.
- 7Add cooked orzo to the skillet and mix well.
- 8Pour in vegetable broth and stir, adding reserved pasta water as needed.
- 9Season with salt, black pepper, and lemon juice to taste.
- 10Toss in chopped vegetables and cook until heated through, about 2-3 minutes.
- 11Remove from heat and stir in grated parmesan cheese and fresh herbs.
- 12Serve warm, garnished with additional herbs and cheese if desired.
Ingredient Alternatives
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast adds a cheesy flavor with fewer calories.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Canola oil is less expensive and has a neutral flavor.
Techniques
Equipment
Also Known As
Linguine alla Putanesca is a traditional Italian pasta dish that originated in Naples. It is known for its bold flavors and is often associated with the working-class neighborhoods of the city.
Ingredients
- ●12 oz linguine pasta
- ●2 tbsp olive oil
- ●4 cloves garlic, minced
- ●1/2 tsp red pepper flakes
- ●1 can (14 oz) diced tomatoes
- ●1/2 cup black olives, pitted and chopped
- ●2 tbsp capers, rinsed and drained
- ●1/4 cup fresh parsley, chopped
- ●Salt to taste
- ●Black pepper to taste
Instructions
- 1Cook the linguine pasta according to package instructions until al dente. Drain and set aside.
- 2In a large skillet, heat the olive oil over medium heat.
- 3Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until fragrant.
- 4Stir in the diced tomatoes, olives, and capers. Cook for about 5-7 minutes, allowing the sauce to thicken slightly.
- 5Season the sauce with salt and black pepper to taste.
- 6Add the cooked linguine to the skillet, tossing to combine with the sauce.
- 7Cook for an additional 2-3 minutes, allowing the pasta to absorb some of the sauce.
- 8Remove from heat and stir in the chopped parsley.
- 9Serve hot, garnished with additional parsley if desired.
Equipment
Ingredients
- ●200g spaghetti
- ●1 ball burrata cheese
- ●2 tbsp olive oil
- ●2 cloves garlic, minced
- ●1/2 tsp red pepper flakes
- ●1/2 cup cherry tomatoes, halved
- ●Salt to taste
- ●Fresh basil leaves for garnish
- ●Parmesan cheese for serving (optional)
Instructions
- 1Cook the spaghetti according to package instructions in salted boiling water until al dente. Drain and set aside.
- 2In a large skillet, heat the olive oil over medium heat.
- 3Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until fragrant.
- 4Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes until they start to soften.
- 5Season the tomato mixture with salt to taste.
- 6Add the cooked spaghetti to the skillet, tossing to combine with the tomato and garlic mixture.
- 7Remove from heat and gently tear the burrata cheese into pieces, placing it on top of the spaghetti.
- 8Garnish with fresh basil leaves and serve with grated Parmesan cheese if desired.
Equipment
Ingredients
- ●8 oz penne pasta
- ●1 can (5 oz) tuna, drained
- ●1 cup frozen peas
- ●1 cup shredded cheddar cheese
- ●1/2 cup mayonnaise
- ●1/2 cup milk
- ●1 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 cup breadcrumbs
- ●2 tbsp olive oil
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- 3In a large mixing bowl, combine the drained tuna, frozen peas, cooked pasta, cheddar cheese, mayonnaise, milk, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are combined.
- 4Transfer the mixture to a greased 9x13 inch baking dish, spreading it evenly.
- 5In a small bowl, mix the breadcrumbs with olive oil until the breadcrumbs are coated.
- 6Sprinkle the breadcrumb mixture evenly over the pasta and tuna mixture in the baking dish.
- 7Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is heated through.
- 8Remove from the oven and let it cool for a few minutes before serving.
Equipment
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