Little pasta, big comfort. The orzo cooks right in the tomato broth, releasing just enough starch to turn everything silky. A splash of cream, a handful of basil, and a little grated cheese bring it all together.
Your weeknight bowl of comfort
Let the cherry tomatoes catch a little color before you add the garlic. Their sweet, jammy juices become the base of the sauce. Stir the orzo regularly as it cooks, especially near the end, to keep it from catching on the bottom.
Serve straight from the pan with a green salad or a piece of bread to swipe through the sauce. A few extra basil leaves are always a good idea.
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
Let’s make it
- 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.
- 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.
- 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.
- 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.
- Spoon into bowls and scatter with the remaining basil. Serve immediately, while the sauce is loose and silky.
https://thecozyforkful.com/creamy-tomato-basil-orzo/
