Orzo with Fresh Tomato Sauce

Our Orzo with Fresh Tomato Sauce is a quintessential summertime meal and pairs perfectly with all of your warm-weather favorites. From seared steaks and barbecued shrimp to roast lamb and planked salmon, today’s orzo is the perfect accompaniment.

Prepared with a fresh tomato sauce combining white wine and fresh garlic with plenty of herbs and aromatics, like garlic and sweet onions, this dish combines a medley of all of your favorite Mediterranean flavors. Best of all, this dish uses only fresh and simple-to-find ingredients, and couldn’t be simpler to prepare.

And, of course, you can feel free to get creative. Toss in feta, goat cheese, or toasted pine nuts for added savory depth, or stir in some anchovies while the sauce is cooking for a meatier texture and flavor. More on that below.

Now, without further delay, let’s get to it because we’ve got a lot to cover.

Recipe Overview – What to Expect

Taste and Texture

• Taste: Our orzo and fresh tomato sauce combine a lovely balance of sweet, salty, and savory flavors, while the cherry tomatoes provide natural, fruity sweetness, complemented by the rich aromatics of garlic and onions. Some capers and olives add a touch of contrasting brininess, while white wine and dried oregano work to balance the sauce, while fresh basil and scallions enhance the overall freshness.
• Texture: This dish combines juicy, charred tomatoes, tender orzo, and a slight bit of crunch from the capers and olives.

Difficulty Level

• Easy: Boil water, cook some pasta, mix a sauce, and sauté some aromatics. This recipe couldn’t possibly be more straightforward.

Preparation Process

1. Charring the Tomatoes: Heating a cast iron pan to char the tomatoes with some sugar and salt is your first step This process enhances their sweetness and adds a nice smoky flavor.
2. Sautéing Aromatics: From there, we add in the sliced onion and garlic, then drizzle with olive oil to sauté the mix until it’s fragrant.
3. Simmering the Sauce: Incorporate the seasonings, wine, olives, fresh basil, and capers, and let the mixture simmer gently.
4. Cooking the Orzo: Prepare the orzo in salted water as per package instructions. More on this below.
5. Combining: Finally, mix the cooked orzo with the sauce, and adjust the seasoning as needed.
6. Garnishing: Finally, top with fresh scallions, grated cheese, more basil, and a drizzle of olive oil, as directed in the recipe card.

Pairings

1. Main Dish: Naturally, you can serve this orzo dish as a main course accompanied by a Greek salad and crusty bread.
2. Side Dish: If serving the orzo as a side dish, consider pairing it with grilled chicken, fish, or shrimp, or use it as a bed for souvlaki to create a complete meal.
3. Wine: I would suggest pairing the orzo alongside light white wines such as Sauvignon Blanc or Pinot Grigio.
4. Serving Temperature: This dish is versatile and can be served hot or cold, making it suitable for any season.

Ingredient Checklist – Everything You’ll Need

• 1½ lbs. of cherry tomatoes
  • Tip: I suggest using a mix of red and yellow cherry tomatoes for added color.
  • Substitution: Any tomato will do. In particular, however, grape tomatoes can be used if cherry tomatoes are unavailable.
• 5 cloves of garlic, chopped
  • Tip: For a milder garlic flavor, roast the garlic cloves before chopping.
  • Substitution: Use 1 teaspoon of garlic powder if fresh garlic is unavailable.
• 1 sweet onion, sliced thin
  • Tip: Vidalia onions work well for their natural sweetness.
  • Substitution: Red onion can be used for a sharper flavor and extra color.
• 1/4 cup pitted olives (green or kalamata)
  • Tip: I do recommend using pitted olives. If using whole olives, pit them and then slice the olives,
  • Substitution: If you want to keep things simple, plain black olives work well.
• 2 tbs. capers
  • Tip: Do ‘not’ rinse your capers. I do not know why this trend started, but it is absolutely ridiculous. You want the brine of the caper juice because that’s where all the flavor is.
  • Substitution: You can use chopped green olives if capers are unavailable.
• 1½ tsp. salt
  • Tip: Adjust to taste.
• 1 tsp. sugar
  • Tip: Balances the acidity of the tomatoes.
  • Substitution: Use honey or agave syrup can work in place of sugar, but I do recommend using at least a little plain sugar for the sauce.
• 1 tsp. coarse ground black pepper
  • Tip: Freshly ground black pepper adds a more robust flavor, and works wonders for the aromatics.
• 3-4 tbs. white wine
  • Tip: Choose a dry white wine like Sauvignon Blanc.
  • Substitution: Use vegetable or chicken broth if wine isn’t an option.
• 1 tsp. dried oregano
  • Tip: Crush or grind the oregano before adding it to the sauce to allow for the complete release of oils and for more even distribution.
  • Substitution: Use 1 tablespoon of fresh oregano if available, but keep in mind that fresh oregano can very easily overpower what it is added to it.
• 2-3 tbs. olive oil
  • Tip: Use extra virgin olive oil for the best flavor, as the oil does come through in this recipe.
  • Substitution: Avocado oil can be used as an alternative, but I do recommend using olive oil, as I believe it to be a key ingredient for this recipe.
• 1 lb. orzo
  • Tip: Cook until al dente to prevent mushiness. More on this below.
  • Substitution: Use any small pasta shape like couscous, quinoa, or even elbows. Spaghetti would also work well as a non-small alternative.
• 2-3 fresh scallions, chopped for garnish
  • Tip: Use both the white and green parts for a more complex flavor.
  • Substitution: Chives or green onions can be used.
• Handful of fresh basil, chopped and more for garnish
  • Tip: Add basil just before serving to maintain its bright flavor.
  • Substitution: Fresh parsley or cilantro can be used.
• Fresh Romano or Parmesan cheese, grated for garnish
  • Tip: Grate the cheese just before serving for the freshest flavor.
  • Substitution: Pecorino Romano or Asiago cheese can be used.

Notes:

• Serving Options: As mentioned above, this dish can be served hot or cold, making it versatile for different occasions and seasons.
• Storage: Leftovers can be stored in an airtight container for up to three days in the fridge.
• Additional Add-ins: Consider adding roasted red peppers, artichoke hearts, or dried fruit (such as apricots and golden raisins) for extra flavor and texture.

Orzo for Beginners – Some Tips

1. Use Plenty of Water:
   • Cook orzo in a large pot with plenty of water (we’ll discuss ratios below) and salt that water generously. With enough water and salt, you will prevent the pasta from sticking together, and allow for even cooking.
2. Stir Frequently:
   • As with any pasta, you want to stir the orzo intermittently both to prevent clumping and to prevent it from sticking to the bottom of the pot.
3. Monitor Cooking Time:
   • Avoid overcooking orzo as it can become mushy. Set a timer and check a minute or two before the recommended cooking time
4. Check for Doneness:
   • Due to its small size, orzo cooks quickly, usually in about 8-10 minutes. That means you’ll want to check for doneness in about seven minutes. It should be al dente, meaning tender but still firm to the bite.
5. Drain and Rinse:
   • Once cooked, immediately drain the orzo into a colander. It’s now ready to be added to sauce or salads.
6. Prevent Sticking:
   • If you're not using the orzo immediately, toss it with a small amount of olive oil ‘after’ you have removed the pasta from the boiling water and have drained it. Do ‘not’ rinse the pasta. Do ‘not’ oil the boiling water, which causes the oil to become rancid and affects the taste of the pasta. Instead, just use enough salt and the pasta won’t stick.
7. Flavor the Cooking Water:
   • Isn’t uncommon to boil orzo in beef broth, chicken broth, vegetable broth, or a combination of water and broth instead of plain water. This is especially true for orzo which is intended for Greek-style red sauces that are being served alongside lamb.
8. Use Proper Ratios:
   • For a firmer texture, use a ratio of 1 cup orzo to 2 cups water. For a softer texture, use a ratio of 1 cup orzo to 3 cups water. However, the rule of thumb is that for every pound of pasta you are cooking, use 4-6 quarts of water. Eataly advises four, whereas celebrity chef Lidia Bastianich suggests six.
9. Finish in the Sauce:
   • For pasta dishes, cook orzo until just shy of al dente, then finish cooking it in the sauce to allow the flavors to meld.
10. Store Properly:
    • If making orzo ahead of time, store it in an airtight container in the refrigerator. Reheat with a little broth or water to prevent it from drying out.

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And that’s our Orzo with Cherry Tomatoes. If you enjoyed today’s recipe, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you.

Happy Cooking!