CANNED CHERRY TOMATOES RECIPES

Steps:

• For the pasta, heat a frying pan until hot over a medium heat, add the fresh cherry tomatoes and fry for 4-5 minutes, or until just softened. Remove from the pan and set aside.
• Add the olive oil, red onion, garlic and chilli to the pan the tomatoes were cooked in and fry for 2-3 minutes.
• Add the halloumi cheese and cook for 1-2 minutes on each side, or until pale golden-brown on both sides. Add the canned cherry tomatoes and bring to the boil, then reduce the heat and simmer for 2-3 minutes. Add the fresh cherry tomatoes and oregano and cook for a further minute. Season, to taste, with salt and freshly ground black pepper.
• Add the cooked pasta to the pan and mix gently until well combined.
• For the salad, whisk the mustard and vinegar together in a bowl, then whisk in the olive oil. Season, to taste, with salt and freshly ground black pepper.
• Place all the salad leaves into a bowl and pour over the dressing. Stir until well combined.
• To serve, spoon the pasta onto four serving plates and sprinkle over the grated parmesan. Spoon the dressed salad alongside.

Steps:

• Bring a large pot of salted water to a boil, add the orzo and cook according to the package directions — usually 8 to 10 minutes. When the orzo is cooked, reserve 1/3 cup of the pasta water (we use this to make the sauce) then drain the orzo.
• Add olive oil, garlic, and the red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil begins to bubble around the garlic, add the cooked orzo pasta, tomatoes, basil, and parmesan cheese. Pour in two tablespoons of the reserved pasta water and cook, stirring often, for one minute. Over the minute, the sauce should begin to coat the pasta, if it seems dry, add a splash more of the reserved pasta water and cook a few more seconds. Taste for seasoning and adjust with a little salt if needed.
• Serve with extra basil, parmesan and fresh ground black pepper on top.