Orzo with Harissa and butter tomato sauce

March 19, 2019

I sometimes discover things in our fridge. Suddenly under a pile of salad there are tomatoes that have their best time behind them. It might be an unpopular opinion but I really dislike soft tomatoes. It brought misunderstandings into the household in the past if I hadn’t gone myself to choose the hardest, nearly green tomatoes.

Anyways, that’s not the point. Point is, sometimes you meet tomatoes that are just too soft to keep for much longer. And you’ve had pizza and tomato sauce recently so these options are not that entertaining. Recipe below is for these exact moments. When you crave something a bit different, something that keeps well, can be stored in the fridge for couple of days and even pass as part of this super trendy “meal prep” and wait for its moment.

It’s an extremely versatile dish. It can be completely vegan, or just vegetarian or hell, you can eat it with sausage (if you are from Vienna ideally get either beef or Kasekrainer from Britwurst as this guy offers best sausages). Recent experiments showed it tastes absolutely lush with a ginger and garlic spinach on the side.

Orzo with Harissa & butter tomatoes

Category: Recipes

Orzo with Harissa & butter tomatoes


    Butter tomato sauce
  • 4-5 tomatoes
  • 30g butter
  • salt, pepper
    Orzo with chickpeas and butter-tomato sauce
  • ½ cup of orzo pasta
  • ½ cup of chickpeas (cooked or canned)
  • 1 teaspoon of Harissa
  • 3 garlic cloves
  • 1 tsp olive oil


  1. Start by heating up your oven to 160 degrees. Cut the tomatoes in halves and put in a baking tray. Put sliced butter on tomatoes. Sprinkle with salt.
  2. Transfer the whole dish to the oven and bake for 30-40 minutes. Remove from the oven and remove the skins from tomatoes when after they cool down.
  3. This is a step you can make way in advance. Once you have tomatoes ready the rest of the preparations is a blitz.
    Orzo and sauce part
  1. Add orzo to a pot of boiling, salted water. Cook accordingly to the instructions on the packaging.
  2. In the meantime chop your garlic into really small pieces, on the verge of paste-like consistency.
  3. Heat a medium pan, add a tablespoon of olive oil. When it gets warm, add Harissa and wait till it smells wonderfully.
  4. Add chickpeas, make sure the Harissa coats them evenly.
  5. Add garlic and using a silicone spatula make sure the garlic is all coated in a Harissa olive oil mix.
  6. Add drained orzo. Mix with a spatula.
  7. Mix in tomatoes.
  8. Serve with a slice of lime and loads of parsley.