Orzo with Cherry Tomatoes, Capers and Lemon

By the time you are reading this, KP and I will be almost to New Orleans!

When on the road, I have found it better all around (for health and finance) to pack your own food. Otherwise, you know me, I’ll be counting Hot Tamales and an iced vanilla latte as lunch and BBQ chicken nuggets and a Frosty as dinner.

This is what I made right before we left because it really does not spoil left at RT for long periods of time, and it is mouthwatering.

Orzo with Cherry Tomatoes, Capers and Lemon

1. In a frying pan, heat the olive oil over medium heat. Add the tomatoes and garlic and cook until the tomatoes are tender, about 3 minutes. Set aside.
2. In a large saucepan, combine the orzo and chicken stock over medium-high heat. Bring to a boil, then reduce the heat to low, cover and simmer until the pasta is al dente (tender), about 7 minutes. Remove from the heat and let stand, covered, until almost all of the liquid is absorbed, about 3 minutes.
3. Add the thyme, capers, pine nuts, cheese, lemon zest, salt and pepper and toss gently to mix. Add the tomato mixture and toss until all the ingredients are evenly distributed. Spoon the pasta into warmed individual bowls and serve immediately.

These pictures I took of Izz crack me up because of her misaligned underbite tooth. We say that Izzy’s mafia name would be Izzy the Tooth. I love the shot that amplifies the effect.