Garlic-Basil Tomato Orzo

Instructions

1. Prepare Ingredients

   7 min hands-on

   • Peel and finely slice the garlic.
   • Dice the red chili into small pieces.
   • Chop the fresh basil leaves finely, reserving a few whole leaves for garnish.
   • Quarter the larger tomatoes and leave the cherry tomatoes whole.

2. Sauté Aromatics

   3 min hands-on

   • Heat a small amount of olive oil in a large frying pan over medium heat.
   • Add the sliced garlic and diced red chili, stirring frequently until the garlic is fragrant and lightly golden.

3. Cook Tomatoes

   2 min hands-on10 min waiting

   • Add the quartered large tomatoes and whole cherry tomatoes to the pan.
   • Cook over medium heat for about 10 minutes, stirring occasionally.
   • Use the back of a wooden spoon to gently press and break down the tomatoes.

4. Incorporate Orzo and Broth

   2 min hands-on8 min waiting

   • Stir in the dry orzo to coat it with the tomato mixture.
   • Gradually pour in the vegetable broth, stirring well.
   • Reduce heat to medium-low and let it simmer for 8-10 minutes, stirring occasionally.

5. Season and Finish

   1 min hands-on

   • Taste and season with salt and black and red pepper to preference.
   • Fold in the chopped basil leaves, stirring to combine.

6. Serve

   1 min hands-on

   • Divide the orzo mixture into serving bowls.
   • Drizzle a small amount of olive oil over each portion.
   • Garnish with the reserved basil leaves.
   • Cooking tips:
   • Ensure the tomatoes are fully softened before adding the pasta for a silky texture.
   • Stir the orzo frequently while simmering to prevent sticking.
   • If the mixture becomes too thick, add a splash of hot water or additional broth.
   • For extra depth of flavor, roast the quartered large tomatoes in the oven with a drizzle of olive oil before adding them to the pan.