Friday, July 31, 2009


This is orzos with sauce ramatuelle.
1 lb. orzo set to boil, al dente
meanwhile in a large serving bowl combine:
2 Tbsp olive oil
4-5 large ripe tomato, chopped
1/2 bulb garlic, cloves peeled, sliced, diced, then crushed with the back of the fork in 1 1/2 tsp salt.
1 full cup sweet basil leaves, coarsely chopped.
one 8 oz. can california black olives, sliced.
Fold ingredients into the hot cooked orzo (they will cook slightly by thmselves) and serve.

- Eric & Christa

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