One-pot orzo with tomato and basil
Everything simmers in a single pan until the orzo turns silky and the tomatoes collapse into a light, glossy sauce. Weeknight dinner, minimal washing up.
Ingredients
- 350g orzo
- 400g ripe cherry tomatoes, halved
- 1 onion, finely chopped
- 3 garlic cloves, thinly sliced
- 2 tbsp olive oil, plus more to serve
- 1 tbsp tomato puree
- 900ml hot vegetable stock
- Large handful basil leaves, torn
- 40g Parmesan (or vegetarian alternative), finely grated
- Sea salt and black pepper
Method
- 01
Warm the olive oil in a wide, deep pan over medium heat. Soften the onion with a pinch of salt for 6-7 minutes, then add the garlic and tomato puree and cook for 1 minute more.
- 02
Stir in the orzo, then pour in the hot stock. Simmer, stirring often so it does not catch, for 10-12 minutes until the orzo is tender and the liquid has thickened to a glossy sauce.
- 03
Add the tomatoes and cook for 5 minutes, pressing them with a spoon until they slump and release their juices.
- 04
Off the heat, beat in half the Parmesan and most of the basil. Season to taste.
- 05
Serve in bowls topped with the remaining Parmesan, the last of the basil and a thread of olive oil.
