Italian Cuisine
Creamy One-Pot Tomato Basil Orzo
This pasta is a textbook example of a modern, fast-paced dinner made in a single pot, combining ease of preparation with an elegant restaurant-like finish. The small orzo pasta is cooked using the risotto method: it simmers directly in rich tomato passata extended with broth, allowing the grains to release starch and build an incredibly velvety sauce without needing heavy cream. Garlic and olive oil form a savory base, while fresh basil added at the final second infuses the dish with a clean aroma. The recipe succeeds on a perfect balance of acidic tomatoes, tender starches, and vivid herbs.
Dishday
Recipe overview
- Total time
- 20 min
- Prep
- 5 min
- Cooking
- 15 min
- Servings
- 2
- Difficulty
- Easy
- Cuisine
- Italian Cuisine
Nutrition
per serving
- Calories
- 440 kcal
- Protein
- 13 g
- Fat
- 12 g
- Carbs
- 70 g
- Fiber
- 4 g
Step by step
Method
- 01
Finely mince the garlic
Finely mince the garlic. In a separate small pot, heat your vegetable broth or water until hot to ensure it won't drop the cooking temperature when added later.
- 02
Heat the olive oil in a deep skillet over medium heat, then a…
Heat the olive oil in a deep skillet over medium heat, then add the minced garlic. Sauté for about 1 minute, stirring constantly, until soft and fragrant without browning.
- 03
Pour the dry orzo pasta directly into the skillet with the ga…
Pour the dry orzo pasta directly into the skillet with the garlic oil. Toast and stir vigorously for 1-2 minutes until every grain is coated in oil and warm.
- 04
Pour the tomato passata and about a third of the hot broth in…
Pour the tomato passata and about a third of the hot broth into the skillet, then season with salt. Mix well, bring to a gentle simmer, and drop the heat to medium-low.
- 05
Cook the orzo for 10-12 minutes, stirring continuously with a…
Cook the orzo for 10-12 minutes, stirring continuously with a spatula and gradually adding the remaining hot broth as it absorbs. The pasta should be tender with a subtle al dente bite.
- 06
While the pasta is simmering, finely chop the fresh basil lea…
While the pasta is simmering, finely chop the fresh basil leaves, reserving a couple of pretty sprigs for final plating decoration.
- 07
Remove the skillet from the heat source once the sauce turns…
Remove the skillet from the heat source once the sauce turns thick and rich. Stir in the cold butter, grated parmesan, and chopped basil, beating rapidly for 1 minute to emulsify.
Dishday
Useful advice
Cooking tip
Do not forget to stir the orzo frequently while it simmers; due to the high starch release, this small pasta format tends to settle and stick to the pan quickly.
How to serve
Serve hot in shallow bowls, dusted with freshly grated parmesan cheese, adorned with basil tops, and finished with a thread of extra virgin olive oil.
Note
This dish follows the risotto technique and is not meant to be prepared ahead, as the orzo will continue to absorb liquid as it sits, losing its texture.
