Basil Cheese Recipes Comfort Food Recipes Date Night Recipes Dinner Recipes Easy Side Dishes Food Garlic Lunch Recipes Make Ahead Recipes Meatless Recipes Our Favorite Recipes Pasta Recipes Quick Recipes Recipe Recipe Videos Recipes Red Pepper Flakes Summer Recipes Tomato Recipes Vegetarian Recipes

Orzo Pasta with Tomatoes, Basil and Parmesan

Thanks to orzo and just a few contemporary substances, you may make this straightforward orzo pasta recipe in below 20 minutes. There’s tomatoes, basil, parmesan, and a number of garlic. Jump to the Orzo Pasta Recipe

Orzo pasta with tomatoes, basil, parmesan, and lots of garlic.

How to Make our Quick and Easy Orzo Pasta

If you’re questioning, “What is orzo pasta?” then let’s get that out of the best way first. Orzo is a small flat oval-shaped pasta that takes little or no time to cook dinner. We adore it and have already shared our Lemon Orzo Pasta Salad with you. This time, we’re sharing a quick and straightforward approach to get a scrumptious dinner on the desk.

Since it’s pasta, orzo does have gluten, however you possibly can substitute it with your favourite gluten-free pasta, rice, or zucchini noodles in case you are gluten-free. For our recommendations on making zucchini noodles, please have a look at our Guilt-Free Zucchini Pasta.

Orzo is straightforward to cook dinner. It’s similar to cooking different pasta. Bring a giant pot of salted water to the boil, add the orzo and cook dinner till achieved, often 8 to 10 minutes. Since the scale of the pasta can differ from model to model, examine the package deal to see the advisable cook dinner time for the pasta you bought.

Once your pasta is cooking, you will get the remainder of the substances prepared. There’s a hefty quantity of garlic, tomatoes, basil, and parmesan. The substances are easy, however tomatoes, basil, parmesan, and garlic are magical collectively.

More: For a good easier pasta recipe, check out our favourite approach to make buttered noodles.

Orzo Pasta with Tomatoes, Parmesan Cheese and Basil

If you could have entry to them, use contemporary ripe tomatoes. If you don’t have any, don’t fear, canned tomatoes work properly. It’s the tomatoes which can be the star. They launch a few of their flavorful juices as they warmth up within the pan. It’s this that’s the begin to our sauce.

By the best way, in case you are like me and love tomatoes, check out our feta and cherry tomato salad (it’s my favourite).

Stirring orzo pasta with fresh tomatoes, basil and parmesan.

To make the sauce sing, we add among the starchy pasta cooking water, which thickens the sauce and helps it persist with the pasta. Have you achieved this earlier than when making pasta? It’s an awesome tip to take with you for different recipes. Just a splash of that cooking water helps to show a pan sauce right into a sauce that’s velvety and coats the pasta.

In addition to the pasta water, we throw a bunch of parmesan cheese into the combo. As it melts, it seasons the sauce and helps the sauce coat the pasta.

A bowl of orzo pasta with tomatoes and basil

I’m blissful to serve myself a giant bowl of this, but it surely’s additionally a wonderful base for protein or roasted greens. For instance, these baked rooster breasts with tomatoes, basil, and garlic, can be superb on the facet or prime of the pasta. A couple of roasted shrimp are an awesome concept, too.

Orzo Pasta with Tomatoes, Basil and Parmesan

  • PREP
  • COOK

We’re in love with this straightforward orzo pasta recipe. There’s quick-to-cook orzo, tomatoes, basil, parmesan, and a number of garlic. Get this meal on the desk in lower than 20 minutes!

Makes 4 servings

Watch Us Make the Recipe

You Will Need

8 ounces dry orzo pasta, substitute with any pasta selection

3 tablespoons olive oil

1 tablespoon minced garlic (3 to 4 cloves)

1/4 to 1/2 teaspoon crushed purple pepper flakes, relying on how spicy you just like the pasta

12 ounces tomatoes, chopped (2 medium or 12 to fifteen cherry tomatoes)

1/2 cup shredded parmesan cheese, plus extra for serving

1 cup basil leaves, torn into items

Salt and contemporary floor black pepper, to style


    Bring a big pot of salted water to a boil, add the orzo and cook dinner in line with the package deal instructions — often 8 to 10 minutes. Before draining the cooked orzo, reserve 1/3 cup of the pasta water (we use this to make the sauce).

    Add olive oil, garlic, and purple pepper flakes to a big, deep skillet. Turn to medium warmth. When the oil bubbles across the garlic, add the cooked orzo pasta, tomatoes, basil, and parmesan cheese.

    Pour in two tablespoons of the reserved pasta water and cook dinner, stirring usually, for one minute. Over the minute, the sauce ought to start to coat the pasta. If it appears dry, add a splash extra of the reserved pasta water and cook dinner just a few extra seconds. Taste for seasoning and regulate with a little bit of salt if wanted.

    Serve with further basil, parmesan, and contemporary floor black pepper on prime.

Adam and Joanne’s Tips

  • Use canned tomatoes: Canned tomatoes work while you don’t have contemporary tomatoes available. Diced canned tomatoes or entire canned tomatoes which have been chopped or torn into smaller items are finest.
  • Gluten-free choices: If you’re gluten-free, you possibly can substitute with your favourite gluten-free pasta, rice, or zucchini noodles. For our recommendations on making zucchini noodles, check out our Guilt-Free Zucchini Pasta.
  • Nutrition details: The diet details supplied beneath are estimates. We have used the USDA database to calculate approximate values. Sodium might differ relying on how a lot salt used to season the dish.

If you make this recipe, snap a photograph and hashtag it #inspiredtaste — We like to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1/4 of the recipe (about 1 1/2 cups) / Calories 351 energy / Protein 11.9 g / Carbohydrate 46.5 g / Dietary Fiber 4.2 g / Total Sugars 3.3 g / Total Fat 14.5 g / Saturated Fat 3.3 g / Cholesterol 7 mg / Sodium 465 mg

AUTHOR: Adam and Joanne Gallagher


Leave a Reply

Your email address will not be published.Required fields are marked *