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Orzo with Fresh Tomato Sauce

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5 from 3 reviews

  • Author: Living the Gourmet
  • Total Time: 25 minutes
  • Yield: 4 servings 1x


Units Scale
  • 1 1/2 lbs. of cherry tomato
  • 5 cloves of garlic, chopped
  • 1 sweet onion, sliced thin
  • 1/4 cup pitted olives, green or kalamata
  • 2 tbs. capers
  • 1 1/2 tsp. salt
  • 1 tsp. sugar
  • 1 tsp. coarse ground black pepper
  • 3 - 4 tbs. white wine
  • 1 tsp. dried oregano
  • 2-3 tbs. of olive oil
  • 1 lb. orzo
  • 2-3 fresh scallions, for garnish
  • handful of fresh basil, chopped and more for garnish
  • Fresh Romano or Parmesan cheese, garnish


  1. Heat a large cast iron frying pan.
  2. Place the tomatoes in the dry pan, and sprinkle with the sugar and salt.  Let the tomatoes become softened and charred.
  3. Add the sliced onion and garlic and drizzle with olive oil.
  4. Add the seasonings and the wine and continue to simmer on a gentle heat.
  5. Add the olives, fresh basil, and capers, and continue to simmer on gentle heat.
  6. Prepare the orzo as directed in salted water.
  7. Taste the sauce for seasonings.
  8. Lift the orzo into the sauce using a slotted spoon or quickly drain in a colander and then put the orzo into the sauce and toss.
  9. Garnish with fresh scallions, fresh grated cheese, more fresh basil, and a drizzle of olive oil.
  10. Serve hot or cold.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Cuisine: Italian
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