Roasted Tomato Orzo

This simple Roasted Tomato Orzo needs to be a summertime staple in your home. Made with cherry tomatoes, fresh basil, and lemon juice.

The summer is all about easy meals, and fresh ingredients. And this Roasted Tomato Orzo is exactly that.

Like quintessential Italian cooking, this dish is made with a handful of quality ingredients.

If you’ve ever been to Italy (or an Italian household), then you know that Italians don’t overdo it with tons of spices or insanely difficult steps. We focus on quality ingredients that really sing in a dish. It’s always simple, but it’s always perfection.

Roasted Tomato Orzo Ingredients

Here’s what you’ll need for this recipe:

Orzo: A small-cut pasta that resembles rice.

Tomatoes: I’m using cherry tomatoes today, but I’ve also made this with larger fresh tomatoes and it was divine.

Garlic and oil: For the simple Aglio e Olio (garlic and oil) sauce

Red pepper flakes: For a little heat

Lemon juice: For a little acid

Fresh basil leaves: Julienned

Salt and pepper: To bring it all together

How to Make Roasted Tomato Orzo

Step 1: Roast your tomatoes

You’ll start by preheating the oven to 350 degrees F. Halve the tomatoes and add them to a baking sheet. Drizzle with some olive oil and a good sprinkling of salt and pepper. Roast in the oven for ~15-20 minutes, or until the tomatoes are crinkly and tender. Remove and set aside.

Step 2: Cook the orzo.

Meanwhile, bring a pot of water to a boil. Once ready, add a generous pinch of salt and dump in the orzo. Give it a stir and let cook per the package’s instructions. When done, reserve ¼ cup of the pasta water and drain the pasta. Set aside.

Step 3: Cook the aglio e olio

While the orzo is cooking you can start on the aglio e olio. I like to add the olive oil to a skillet and add the garlic while the oil is still cold. That way I reduce the chances of the oil being too hot and burning the garlic. Bring the heat to medium, and then reduce it to medium-low (or even low, depending on your stove). Let the garlic and oil cook slowly so that you don’t burn it, stirring often.

Once the garlic has softened, add the lemon juice and red pepper flakes. Stir and cook together for ~3 minutes. Note that it’s OK if the garlic gets this light brown color as pictured above, but you don’t want to go beyond this. Manage the heat accordingly.

Step 4: Add the orzo and tomatoes

Add the orzo and pasta water to the aglio e olio and stir to coat the pasta in the oil. Then, add the tomatoes and fresh basil. Stir to combine and then serve immediately.

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5 from 1 vote

Roasted Tomato Orzo

This simple Roasted Tomato Orzo needs to be a summertime staple in your home. Made with cherry tomatoes, fresh basil, and lemon juice.

Prep Time10 minutes mins

Cook Time25 minutes mins

Course: Side Dish

Cuisine: Italian

Keyword: orzo, pasta, tomatoes

Servings: 4 people

Ingredients

• ½ cup dried orzo
• ½ cup cherry tomatoes halved
• ¼ cup extra virgin olive oil
• 3-4 garlic cloves minced
• 6-8 fresh basil leaves julienned
• ½ lemon juiced
• Pinch red pepper flakes
• Salt and pepper to taste

Instructions

• Preheat the oven to 350 degrees F. Add the tomatoes to a lined baking sheet and drizzle with 1-2 TBS olive oil and a healthy pinch of salt and pepper. Mix up to fully coat them, then roast for ~15 minutes, or until the tomatoes are slightly shriveled and tender. Set aside.
• Bring water to a boil. Once there, add a big pinch of salt and the orzo. Stir, and then let cook per the package instructions. When done, reserve ¼ cup of the pasta water, drain the orzo, and set aside.
• While the orzo is cooking you can begin the aglio e olio. Add the extra virgin olive oil and garlic to a skillet. Allow to heat together or medium-low heat so that you DO NOT BURN the garlic. Moniter the heat and lower it if necessary, stirring often. This takes ~5 minutes.
• Once the garlic softens, add the lemon juice and red pepper flakes. Note that the garlic can turn a light brown color. Do not let it go beyond this. Cook for ~3 minutes, then add the orzo and pasta water, and stir to coat in the garlic oil.
• Add the tomatoes and basil. Taste and add salt and pepper as needed. Serve immediately.