So easy and so tasty – this is quick pantry staple dinner.
- 1 tsp olive oil
- 2 shallots, sliced thin
- 2 cloves garlic, chopped
- 2 – 12 oz jars water packed roasted red peppers, chopped
- 1 qt chicken or veggie stock
- 4 tbsp pecorino romano
- 4 oz Orzo or fergoli
In a medium pot heat oil over medium heat add shallots and garlic and cook until golden. Transfer to a blender add red peppers, stock and cheese – and purée. Return to pot over medium heat add pasta and cook according to directions. Serve with a little grated cheese. Serves 4.