Orzo with Fresh Tomato Sauce
5 ounces orzo pasta (or any shape you like)
2 medium tomatoes diced (should yield 2 cups)
3 cloves of garlic minced
1.5 T olive oil
10 basil leaves
Cook orzo in salted water, like the sea.. your water should be salty, not just a shake or two of salt that does nothing!
Meanwhile dice tomatoes and put in bottom of serving bowl. Roll basil leaves into cigar shape and slice into thin ribbons, then cut these in half lengthwise. Add basil to tomatoes and season with salt and pepper. Heat oil in small saute pan and add garlic, keep on medium heat, stirring garlic for 30 seconds. Garlic should not brown. Remove from heat. Pour garlic and oil over tomatoes. Drain pasta and mix into tomato mixture. This can be served at any temperature, although I think it is best warmish to room temp.
4 servings, 185 calories each