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In celebration of World Pasta Day, we asked Enrica Rocca to share one of their favourite pasta recipes with us. We made this Roasted Pepper and Cherry Tomato Orzo Salad and can vouch for just how deliciously colourful and surprisingly light it is!
If you’d like to discover more Italian recipes or tour Portobello for ingredients, before heading back to cook up a feast, check out Enrica Rocca’s classes here!
Roasted Pepper and Cherry Tomato Orzo Salad
Serves 4 as main or 8 as side.
Ingredients: 500 gr Orzo Pasta 1 bunch basil roughly chopped 3 red peppers, cut into 2 cm cubes 2 yellow peppers, cut into 2 cm cubes 500gr cherry tomatoes 2 red onions, cut into 2 cm cubes 1/4 cup of capers in salt, rinsed 1tbsp Oregano Extra Virgin Olive Oil 1/4 cup of Taggiasche or Kalamata olives, roughly chopped