This orzo pasta recipe is one of our favorite side dishes, and you can dress it up with practically any fresh vegetables you have on hand.
When making orzo, I like to brown half the batch beforehand in a little olive oil, and then add the rest of the pasta later.
The result is a beautiful confetti-like color that gets even more pop from red tomatoes and chopped herbs such as basil or fresh oregano. You can also add olives, artichoke hearts, or anything else that sounds good to you. Hope you enjoy this easy orzo recipe.
Serve this with my Chicken Cordon Bleu!
Watch the video to see how it’s made.
Orzo Pasta with TomatoesRecipe by Jason Hill – CookingSessions.com
- 3 tablespoons olive oil divided use
- 2 cups orzo pasta
- 2 quarts water
- 1 tablespoon butter
- 1/2 teaspoon garlic-shallot puree or crushed garlic
- 1 tomato diced
- 1 tablespoon chopped fresh oregano or basil
- 2-3 pinches sea salt
- Fresh cracked pepper
- Grated parmesan cheese optional
- Olives optional
- Artichoke hearts optional
- Preheat a large stock pot to medium high.
- Add 2 tablespoons olive oil and 1 cup orzo pasta. Saute pasta until browned.
- Stir in the rest of the pasta and 2 quarts of water. Season with a few pinches of sea salt.
- After 12 minutes, strain the pasta.
- In a saute pan over medium heat, add 1 tablespoon olive oil and 1 tablespoon butter. Melt down. Add 1/2 teaspoon of garlic-shallot puree. Cook for 1 minute. Add diced tomato, cook down a bit, then add the pasta. Stir to incorporate the pasta. Finally, add 1 tablespoon chopped oregano or basil.
- Season with salt and pepper if needed, and serve!
- Note: If using the optional add-ons, add at the same time you add the tomato.