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Burst Cherry Tomato Orzotto Recipe

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★★★★★

4.6 from 97 reviews

This Burst Cherry Tomato Orzotto is a comforting and flavorful Italian-inspired dish that features tender orzo pasta cooked in a rich, thickened burst cherry tomato sauce infused with fresh basil, garlic, and a hint of red pepper. Finished with creamy Parmesan and a touch of lemon juice, this one-pot recipe delivers a luscious, creamy texture with bright and savory notes, perfect for a satisfying weeknight meal.

Ingredients

Scale

Base Ingredients

  • 3 tablespoons olive oil
  • 1 large shallot, chopped (about 1/3 cup)
  • Salt, to taste
  • 1 tablespoon grated garlic (from 3 to 4 large cloves)
  • 1/4 to 1/2 teaspoon crushed red pepper

Vegetables and Herbs

  • 1 1/2 pounds cherry tomatoes
  • 1 cup tightly packed fresh basil leaves, roughly chopped, plus 1 sprig for cooking

Pasta and Liquids

  • 1 pound orzo
  • 1 quart (4 cups) low-sodium vegetable or chicken broth

Dairy and Finishing Touches

  • 2/3 cup grated Parmesan, plus more for serving
  • 1 tablespoon unsalted butter
  • 1 1/2 teaspoons fresh lemon juice

Instructions

  1. Heat and sauté aromatics: Warm the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat for about 30 seconds. Add the chopped shallot and 1 teaspoon salt, cooking while stirring often until the shallot is translucent and fragrant, about 2 to 3 minutes. Stir in the grated garlic and crushed red pepper, cooking constantly for an additional 30 seconds until fragrant.
  2. Cook and soften tomatoes: Add the cherry tomatoes, the basil sprig, and 1 1/4 cups water to the pot. Cover and increase the heat to medium-high, allowing the tomatoes to cook until very soft and burst easily when pressed, approximately 8 minutes.
  3. Burst the tomatoes: Using the back of a wooden spoon or spatula, press the tomatoes against the side of the pot to break them down completely while maintaining a gentle boil by adjusting the heat as needed.
  4. Reduce the tomato mixture: Cover the pot and continue cooking, stirring occasionally, until the tomato liquid thickens, deepens in color, and reduces by about half, creating a tomato soup-like consistency. This should take about 6 to 10 minutes.
  5. Add orzo and broth: Stir in the orzo, broth, and 1/4 teaspoon salt. Bring the mixture to a boil over high heat for 4 to 5 minutes, then reduce the heat to maintain a simmer.
  6. Simmer orzo until tender: Cook the orzo, stirring every minute or two and scraping the bottom to prevent sticking, until the pasta is tender and the sauce is creamy, about 9 to 10 minutes.
  7. Finish the dish: Remove the pot from heat and discard the basil sprig. Stir in the grated Parmesan, unsalted butter, fresh lemon juice, and the chopped basil until the mixture is silky and well combined. Adjust seasoning with salt to taste.
  8. Serve: Serve immediately, topped with additional Parmesan cheese if desired for extra richness and flavor.

Notes

  • Use low-sodium broth to control the salt levels and adjust seasoning at the end.
  • If cherry tomatoes are not in season, grape tomatoes can be a substitute though the flavor and sweetness may slightly vary.
  • Stirring frequently while cooking the orzo is important to prevent sticking and ensure a creamy texture.
  • For a slight spicy kick, use the higher end of the crushed red pepper measurement.
  • Serve this dish with a side salad or crusty bread for a complete meal.

Keywords: burst cherry tomato orzotto, orzo pasta recipe, Italian orzo, cherry tomato dishes, vegetarian Italian meals, easy stovetop pasta

Find it online: https://recipeswithria.com/burst-cherry-tomato-orzotto-recipe/