In this recipe, pasta simmers in a savory broth to a risotto-like consistency.
4 garlic cloves, chopped
2 Tbsp olive oil
2 carrots, peeled, chopped
2 cups chopped tomatoes, or good quality tomato sauce (one with herbs already added is fine)
1 cup broth of choice
2 cups orzo or other seed-shaped pasta
1/2 cup freshly grated Parmesan cheese, plus extra for garnish
Lightly saute garlic in olive oil. When softened, add carrots and cook a few minutes. Add tomatoes and broth, bring to a boil, and stir in orzo. Reduce heat, cover and simmer until tender, stirring every so often. Add more broth, if needed. The pasta will absorb most of the liquid, but it should not get too dry.
When ready to serve, stir in Parmesan and pass extra at the table.
Serves 4.
