Sicilian Orzo Salad

• Kosher salt
• 12 ounces orzo
• 2 stalks celery, thinly sliced, plus 1/2 cup roughly chopped leaves
• 3 tablespoons pine nuts
• 1/3 cup extra-virgin olive oil, plus more for drizzling
• 3 cloves garlic, thinly sliced
• 1/4 cup roughly chopped pitted black olives, such as kalamata
• 1/4 teaspoon red pepper flakes
• 1 cup roughly chopped fresh parsley or mint (or a combination)
• 1 3 .75-ounce can oil-packed sardines or one 5-ounce can oil-packed tuna (preferably Italian), drained and flaked
• Freshly ground pepper
• 1/2 cup grated ricotta salata cheese (2 ounces)

1. Bring a large pot of salted water to a boil.
2. Add the orzo and cook as the label directs, adding the celery slices during the last 2 minutes.
3. Reserve 1/2 cup cooking water, then drain.
4. Set aside.
5. Meanwhile, toast the pine nuts in a dry skillet over medium heat, stirring occasionally, until golden brown, 3 to 5 minutes.
6. Heat the olive oil in a large skillet over medium-high heat.
7. Add the garlic and cook until lightly golden, about 3 minutes.
8. Add the olives and red pepper flakes; stir to combine.
9. Stir in the orzo and celery slices along with 1/4 cup of the reserved pasta cooking water.
10. Cook, stirring, until the water is mostly absorbed and the pasta is coated, adding more pasta cooking water if needed, about 2 minutes.
11. Stir in the celery leaves, herbs and sardines; season with salt and pepper.
12. Drizzle each serving with olive oil and top with the toasted pine nuts and cheese.
13. Photograph by Charles Masters

kosher salt, orzo, stalks celery, pine nuts, extravirgin olive oil, garlic, black olives, red pepper, parsley, sardines, freshly ground pepper, cheese

Taken from www.foodnetwork.com/recipes/food-network-kitchens/sicilian-orzo-salad.html (may not work)