Creamy Tomato & Basil Orzo

Creamy Tomato & Basil Orzo

A cozy bowl of silky orzo, sweet blistered tomatoes, and fresh basil. All the comfort of a slow supper, ready in about thirty minutes.

Adjust servings to scale ingredients. Pan size and cooking time may need to change.

You'll need: A wide, deep skillet or a heavy-bottomed saucepan

Ingredients

• 2 tbsp olive oil
• 400 g cherry tomatoes
• 3 garlic cloves, finely chopped
• 2 tbsp tomato paste
• 300 g dry orzo
• 900 ml hot vegetable stock, plus a little extra if needed
• 80 ml heavy cream
• 40 g finely grated Parmesan or vegetarian hard cheese
• 20 g fresh basil, roughly torn
• 0.25 tsp chili flakes (optional)
• fine salt and black pepper, to taste

Let’s make it

1. Heat the olive oil in a wide, deep skillet over medium-high heat. Add the cherry tomatoes and cook for 5 minutes, stirring occasionally, until blistered and beginning to burst. Gently press a few tomatoes with the back of a spoon.
2. Reduce the heat to medium. Add the garlic and chili flakes, if using, and stir for 30 seconds. Add the tomato paste and cook for 30 seconds more, then stir in the dry orzo.
3. Pour in the hot vegetable stock. Bring to a simmer and cook, uncovered, for 10–12 minutes, stirring often, until the orzo is tender and most of the stock has been absorbed. Add a splash of extra stock or water if it becomes dry before the pasta is ready.
4. Stir in the cream and cook for 1 minute. Remove from the heat, then stir in the grated cheese and most of the basil. Taste and season with salt and pepper.
5. Spoon into bowls and scatter with the remaining basil. Serve immediately, while the sauce is loose and silky.

Made something good? Save this recipe for another cozy day.

https://thecozyforkful.com/creamy-tomato-basil-orzo/