Tomato Orzo

In a skillet, heat some olive oil and sauté 2 finely chopped shallots until they become soft and translucent.

Next, stir in 1 tbsp of tomato paste, spreading it across the base of the skillet. Add 750g of cherry tomatoes and once they begin to soften, introduce a splash of cognac for extra depth of flavor.

Pour in 800ml of boiling water with a bouillon cube of your choice dissolved within.

Without delay, incorporate 500g of orzo pasta into the simmering mixture.

After about 10 minutes of cooking, stir in 1 tbsp of coconut milk from a can (using only the creamy top layer) or coconut cream, ensuring a rich and creamy texture.After about 10 minutes of cooking, stir in 1 tbsp of coconut milk from a can (using only the creamy top layer) or coconut cream, ensuring a rich and creamy texture.

Season with salt and pepper to taste. Serve and enjoy!