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.