Cherry Tomato Orzo (One-Pan)
Servings: 4 people
- 2 tablespoons extra virgin olive oil
- 2 pints (600 g) cherry tomatoes about 4 cups — whole
- 2 cloves garlic grated or pressed
- 1 teaspoons dried oregano
- ¼ teaspoon red pepper flakes more or less to taste
- ½ teaspoon salt plus freshly ground black pepper
- 2 cans butter beans 15 oz or 400 g each can — drained and rinsed
- 1 cup (200 g) orzo pasta uncooked
- 4 cups (1 lt) low-sodium vegetable broth or chicken broth
- ¾ cup (75 g) grated parmesan or Pecorino romano
- zest of ½ lemon
- 1 handful fresh basil or parsley
- Blister Tomatoes: Heat 2 tablespoons extra virgin olive oil in a large skillet over high heat. Add 2 pints cherry tomatoes and cook 5 minutes until skins blister.
- Make Sauce: Lower heat, add 2 cloves garlic, 1 teaspoons dried oregano, ¼ teaspoon red pepper flakes, ½ teaspoon salt, and pepper. Cook 3–5 minutes until tomatoes burst. Add a splash of broth if dry.
- Add Orzo and Beans: Stir in 2 cans butter beans, 1 cup orzo pasta, and 4 cups low-sodium vegetable broth. Simmer 5–8 minutes, stirring often, until orzo is al dente and sauce thickens.
- Finish: Off heat, stir in ¾ cup grated parmesan, zest of ½ lemon, and 1 handful fresh basil. Adjust seasoning. Serve warm with extra cheese or more broth for a saucier dish.
Substitutions
- Olive oil → Avocado oil or light olive oil
- Cherry tomatoes → Grape, heirloom, or roasted tomatoes
- Garlic → Garlic powder or roasted garlic
- Dried oregano → Italian seasoning or dried thyme
- Red pepper flakes → Fresh chili or omit for mild
- Butter beans → Cannellini beans, chickpeas, or lentils
- Orzo → Whole wheat orzo, ditalini, or acini di pepe
- Vegetable broth → Chicken or mushroom broth
- Parmesan → Asiago, Grana Padano, or vegan parmesan
- Lemon zest → Orange zest
- Basil/parsley → Mint or thyme
- Smash tomatoes for a creamier sauce
- Season in layers for balanced flavor
- Use hot broth to keep the simmer steady
- Add lemon twice—zest after cooking, juice at the table
- Stagger herbs—half while cooking, half on top
- Finish with spice—chili paste or chili oil
- Go dairy-free with white miso or soy sauce
- Swap beans—chickpeas for a pantry-friendly twist
- Cook in a wide skillet for even heat and fast sauce reduction
