This creamy tomato orzo with garlic, basil, and blistered tomatoes is a one-pot meal made with a few simple ingredients and ready in under 30 minutes.
Make this creamy tomato orzo pasta today! Itโs filling, delicious, quick to make, and mostly made with pantry ingredients. Since I always have cherry or grape tomatoes on hand and a pot of fresh basil on the windowsill, I can whip up this orzo with tomatoes anytime I want.
You can serve the orzo tomatoes as a main meal with a fresh salad with Yogurt Dressing or White Cabbage Salad on the side or as a side dish for Air Fryer Chicken Breast, Beef Tagliata, or Greek Lamb Chops.
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Recipe ingredients
Orzo, also known as risoni, is a type of pasta that looks like large grains of rice. Itโs made from durum wheat and is often used in soups, salads, or as a side dish. It cooks quickly and has a smooth, slightly chewy texture.
- Try the Chicken and Orzo Bake, too.
Tomatoes: You can use grape or cherry tomatoes; I use whatever I have.
Cheese: I use freshly grated Parmesan, but I often add a bit of mozzarella, which mellows the dish and makes it even creamier. I also like the lovely stretch the mozzarella gives.
- For a vegan version, use nutritional yeast instead of Parmesan.
See the recipe card for full information on ingredients and quantities.
Variations and additions
- Add vegetables like spinach, zucchini, or bell peppers.
- Include cooked chicken, shrimp, or sausage for extra protein.
- Squeeze in some lemon juice or add sun-dried tomatoes for a tangy twist.
- Stir in a dollop of cream cheese or sprinkle feta for a richer flavor.
How to make creamy tomato orzo?
Step #1: Cook the whole tomatoes until blistered and softer.
Step #2: Crush them in the pot with a wooden spoon, then stir in the spices.
Step #3: Add orzo, stock, and a bit of salt and pepper.
Step #4: Simmer orzo and tomatoes for 10 to 15 minutes or until the pasta is cooked to your liking and most of the liquid has been absorbed.
Store and reheat
Refrigerate tomato orzo in an airtight container for 3-4 days.
Reheat in the microwave or on the stovetop. Add a splash of broth or milk to loosen the mixture, and stir a few times while reheating.
It's not ideal to freeze orzo dishes with creamy sauces, as the texture can change. If you do freeze it, store it in an airtight container and add some liquid when reheating to help restore moisture. The texture may still be different after thawing.
Good to know!
The orzo cooking time can vary depending on the size and brand of pasta. Check the package instructions and adjust the cooking time as needed. Always make sure the orzo is fully cooked.
What to serve with it?
Creamy Tomato Orzo
Equipment
- Wide, deep skillet or heavy-bottomed pan or Dutch oven
Ingredients
- 1 lb tomatoes grape or cherry tomatoes, Note 1
- 1 tablespoon olive oil
- 2 large garlic cloves minced
- 1 teaspoon basil
- 1 teaspoon garlic powder
- ยฝ teaspoon onion powder
- ยฝ teaspoon red pepper flakes
- 1ยพ cup orzo 10 oz/ 275 g, Note 2
- 2 cups vegetable stock or chicken stock
- 2 tablespoons Parmesan freshly grated, Note 3
- 10-12 leaves fresh basil
- fine sea salt and ground black pepper
Instructions
- Tomatoes: Heat the oil in a pan. Add the whole cherry or grape tomatoes and cook for 8 to 10 minutes, until they are blistered and softened. Crush the tomatoes with a wooden spoon so that they can release their juices and build the sauce.1 tablespoon olive oil + 1 lb tomatoes
- Add the minced garlic and seasoning, then stir well to combine.2 large garlic cloves + 1 teaspoon basil + 1 teaspoon garlic powder + ยฝ teaspoon onion powder + ยฝ teaspoon red pepper flakes
- Simmer the tomato orzo: Add the orzo, stock, and a pinch of salt and pepper. Stir to combine. Bring to a boil, then reduce the heat and simmer on low for 10-15 minutes or until the orzo is cooked to your liking and most of the stock has been absorbed - check it as it cooks (Note 4).1ยพ cup orzo + 2 cups vegetable stock + fine sea salt and ground black pepper
- Add Parmesan, most of the torn basil leaves, and, if needed, adjust the seasoning with more salt and pepper to taste. Garnish with the remaining basil leaves and serve.2 tablespoons Parmesan + 10-12 leaves fresh basil + fine sea salt and ground black pepper
Notes
- Tomatoes: Use small tomatoes, like cherry or grape tomatoes, and leave them whole.
- Orzo: I recommend weighing the orzo. When measuring 1 cup of uncooked orzo myself, I found it yields about 200 g. However, when searching online, you will find that the results can vary significantly from one site to another.
- Cheese: I often add some mozzarella to the dish; it adds creaminess and gets nice and stretchy. For a vegan dish, you can replace the Parmesan with 2-3 tablespoons of nutritional yeast.
- Cooking time: The cooking time for orzo can vary based on the brand and size of the pasta. Be sure to follow the package instructions and adjust the time if needed. Always check that the orzo is fully cooked.
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