One Pot Tomato Orzo (With Cherry Tomatoes and Basil)

One Pot Tomato Orzo made with cherry tomatoes, garlic, basil, and a creamy tomato base. A quick, comforting, and easy one-pan dinner ready in under 30 minutes.

What is Orzo?

Im a bit obsessed with orzo at the moment. It looks like rice grains but is actually made from durum and is normally in the pasta isle.

Orzo is typically made from durum wheat semolina, the same hard wheat used to make most traditional pasta like spaghetti. Durum wheat gives orzo its firm texture and slight chewiness when cooked.

It cooks down to a creamy starch almost like rissotto exept rissotto is a rice grain while orzo is a pasta.

Orzo is not just italian but mostly associated with the Medditerrenean region at wide

It is a small pasta shaped to look like rice grains. Known as risoni in Italy, it belongs to the pastina family—an assortment of tiny pasta types that also includes varieties such as ditalini, grattini and stelline.

Recipe Introduction

This is a one pot pasta recipe and they are known to be convenient. Also cooks under 15 minutes… and including prep you dont need more than 30 minutes making it ideal for weeknight dinner meal.

While being quick its also flavorful and silky despite taking a few minutes to whip up.

Just tastes like something slow cooked for hours!

You also require minimal ingredients. The cherry tomato sauce is the main character here.

Its one of my favorite weeknight meals to make without worrying about alot of cleanup since its one pot, goes great with a salad on the side!

Also it utilizes ingredients you already have in the pantry making everything hassle free and the recipe itself is straightfoward!

Ingredients

• Olive Oil
• Cherry Tomatoes
• Tomato Paste
• Shallots
• Garlic
• Orzo
• Salt
• Butter
• Buillion Cube
• Coconut milk(optional)
• Fresh Basil Leaves

Olive Oil is the ideal oil for cooking here as this is Medditerenean, it isnt just about sauteeing the ingredients but also adding a base flavor

Cherry Tomatoes are what you should use rather than normal tomatoes. They are just sweeter and acidic and have less water in them

Tomato paste is just required to intensify the tomato flavor this is a tomato based dish

Shallots are for making the base flavor, they are ideal since they milder and sweeter than onions, they add subtle complexity and aromatic sweetness.

Garlic adds flavor and aroma

Salt not only enhances flavor but helps break down the tomatoes quicker, salt in the early stages

Bullion cube is used in place of veggies stock to simmer the orzo. If you have stock then no need to use a bullion cube

Coconut Milk (optional): Adds creaminess and a gentle, nutty-sweet note. It balances acidity and creates a velvety finish

Butter also does what coconut milk does so pick either for a finish.Butter finishes the dish with silkiness and a bit of richness. It rounds out acidity from the tomatoes.

Fresh Basil adds brightness and freshness. The sweet, peppery notes cut through the richness and give that classic Mediterranean flavor pop.

If you dont have this feel free to use dry basil or Italian mix

Procedure

Reccomended: Use a deep skillet and a lid, or a Dutch oven, for this recipe.

1. Start by heating the pan over medium heat, then add butter and olive oil. Once the butter melts, stir in the chopped shallot and cherry tomatoes.

Cook for 3–4 minutes, until the shallot softens and begins to turn golden. Add the garlic and cook for another minute until fragrant.

2. Add the garlic, tomato paste, and vegetable bouillon to the pan. Stir everything together and cook for 1–2 minutes, allowing the garlic to become aromatic and the tomato paste to deepen in flavor.

3. Add the halved cherry tomatoes to the pan and sprinkle in a pinch of salt to help them break down. Cover and let them cook for about a minute to trap moisture, then uncover and use a masher to gently crush the tomatoes. Simmer for 2–3 minutes to develop flavor.

4. Stir the orzo into the tomato mixture, making sure it’s fully coated. As the mixture begins to dry out, add water or stock a little at a time. Cover the skillet and let it simmer over medium heat for 12–15 minutes.

5. Every 5 minutes, give it a gentle stir and scrape the bottom to prevent the orzo from sticking, repeating until the orzo is tender and the liquid is mostly absorbed.

6. Once the orzo is cooked and most of the liquid is absorbed, stir in a knob of butter and the fresh basil. Mix well until the butter melts and everything is coated.

If it starts to dry out too much before the orzo is fully tender, add a splash of water or stock as needed to keep it creamy. Serve warm.

Serving Suggestions

It’s honestly so good — tastes like something you’d get at a restaurant, but it’s super easy to throw together with just a few ingredients.

The orzo is soft but still has a little bite, and the sauce is creamy and cozy without being heavy. Every bite is saucy and flavorful without anything taking over — just a perfect mix.

Serve it as is, or spice it up with some chili flakes and a bit of grated Parmesan. Want to make it a full meal? Add in some chicken, tofu, or whatever protein you’ve got.

Nutritional Information

Calories: 330 kcal

Carbohydrates: 42g

Protein: 6–7g

Fat: 14g

• Saturated Fat: 6g (higher with coconut milk)

Fiber: 3g

Sugar: 4g

Sodium: 600–700mg (varies with bouillon and added salt)

Calories: At around 330 per serving, it’s light enough for lunch or can be bulked up for dinner with some added protein or a side.

Sodium: This can climb if you’re using a salty bouillon cube. Use low-sodium broth if you’re watching your salt intake.

Want a lighter version? You can:

• Use less butter or skip coconut milk.
• Swap orzo with whole wheat pasta or cooked brown rice.
• Load it up with more veggies (like stirring in baby spinach) for added fiber and nutrients.

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