Orzo Pasta with Tomatoes, Basil and Parmesan

Using orzo and a few fresh ingredients, you can make this easy orzo pasta recipe in under 20 minutes.. There are tomatoes, basil, parmesan and lots of garlic. Skip to the Orzo Pasta recipe

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

Here’s how to make our quick and easy orzo pasta

If you’re wondering, “What is orzo pasta?” So let’s remove that first. Orzo is a small, flat, oval-shaped pasta that takes very little time to cook. We love it and are already sharing our Lemon Orzo Pasta Salad with you. This time we’re sharing a quick and easy way to put a delicious dinner on the table.

Because it’s pasta, orzo contains gluten, but you can substitute your favorite gluten-free pasta, rice, or zucchini pasta if you’re gluten-free. For our tips on making zucchini noodles, check out our Guilt-Free Zucchini Noodles.

Orzo is easy to cook. It’s like cooking other pasta. Bring a large pot of salted water to a boil, add the orzo and cook until done, usually 8 to 10 minutes. Because pasta sizes can vary from brand to brand, check the package for the recommended cooking time for the pasta you purchase.

Once your pasta is cooked, you can prepare the rest of the ingredients. There’s a good amount of garlic, tomato, basil and parmesan cheese. The ingredients are simple, but the tomato, basil, parmesan cheese, and garlic are magical together.

Later: For an even easier pasta recipe, check out our favorite way to make buttery pasta.

Orzo pasta with tomatoes, parmesan and basil

If you have access to it, use fresh ripe tomatoes. If you don’t have any, don’t worry, canned tomatoes work well. Tomatoes are the star. When heated in the pan, they release some of their delicious juice. This is the beginning of our sauce.

By the way, if you love tomatoes like me, check out our Cherry Tomato Feta Salad (my favorite).

Toss orzo pasta with fresh tomatoes, basil, and parmesan.

To make the sauce sing, we add some of the cooking water from the starchy pasta, which thickens the sauce and helps it stick to the pasta. Have you ever done this to make pasta? This is a great tip to take with you for other recipes. Just a drop of this cooking water helps turn a pan sauce into a velvety sauce that coats pasta.

Along with the pasta water, we add a handful of parmesan cheese to the mixture. As it melts, it flavors the sauce and helps the sauce coat the pasta.

A plate of orzo pasta with tomatoes and basil

I like to serve myself a big bowl, but it’s also a great base for protein or roasted veggies. For example, this Baked Chicken Breast with Tomatoes, Basil and Garlic would be great on the side or on top of pasta. Grilled shrimp are also a great idea.

Orzo pasta with tomatoes, basil and parmesan

  • COOK

We are in love with this easy orzo pasta recipe. There’s quick-cooking orzo, tomatoes, basil, parmesan, and lots of garlic. Get the food on the table in less than 20 minutes!

makes 4 servings

Watch us at the recipe

will need

8 ounces dry orzo pasta, substituting any type of pasta

3 tablespoons olive oil

1 tablespoon minced garlic (3 to 4 cloves)

1/4 to 1/2 teaspoon ground red pepper flakes, depending on how spicy you like your paste

12 ounces chopped tomatoes (2 medium or 12-15 cherry tomatoes)

1/2 cup grated Parmesan cheese, plus more for serving

1 cup basil leaves, cut into chunks

Salt and freshly ground black pepper to taste


    Bring a large pot of salted water to a boil, add the orzo and cook according to package directions, usually 8 to 10 minutes. Before draining the cooked orzo, reserve 1/3 cup of the cooking water (we used this for the sauce).

    Place olive oil, garlic, and red pepper flakes in a large, deep skillet. Turn over medium heat. When the oil is bubbling around the garlic, add the cooked orzo pasta, tomatoes, basil, and Parmesan cheese.

    Add 2 tablespoons of the reserved cooking water and cook, stirring frequently, for 1 minute. As the minutes progress, the sauce should start to coat the pasta. If it seems dry, add a little more of the reserved pasta water and cook for a few more seconds. Taste for seasoning and add a pinch of salt if needed.

    Serve with additional basil, parmesan cheese and freshly ground black pepper.

Advice from Adam and Joanne

  • Use canned tomatoes – canned tomatoes work if you don’t have fresh tomatoes on hand. Diced canned tomatoes or whole canned tomatoes that have been chopped or cut into small pieces work best.
  • Gluten-Free Options – If you’re gluten-free, you can substitute your favorite gluten-free pasta, rice, or zucchini pasta. For our tips on making zucchini noodles, check out our guilt-free zucchini noodles.
  • Nutritional Information: The nutritional information below is an estimate. We use the USDA database to calculate approximate values. Sodium can vary depending on the amount of salt used to flavor the dish.

If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutritional value per serving: Part 1/4 of the recipe (about 1 1/2 cups) / calories 351 calories / protein 11.9g / carbohydrates 46.5g / fiber 4.2g / total sugar 3.3g / total fat 14.5g / Saturated Fatty Acids 3.3g / cholesterol 7mg / sodium 465mg

AUTHOR: Adam and Joanne Gallagher

Article content is collected and compiled by:

Source : inspiredtaste.net

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