One-Pot Baked Orzo with Roast Tomatoes and Garlic

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Sweet, roast cherry tomatoes, roast garlic and fresh basil come together with perfectly cooked orzo to create a deeply flavoured, fresh, light, healthy meal. Exceptionally easy to prepare, it is all cooked in one pot, on the table in 45 minutes, with only 5 minutes hands on time. I love it with parmesan cheese, but fortunately, it works wonderfully well without, if you are looking for a vegan option.

Can I cook this on the hob?

Yes you can! I like to pop it in the oven, put the timer on and forget about it. However, if you don’t want to turn the oven on, you can cook this dish on the hob. The timings will be very similar but you will need to stir it from time to time to ensure the pasta does not stick to the pan.

How to make One-Pot Baked Orzo with Roast Tomatoes and Garlic

Collect all your ingredients together:

For the roast tomatoes –

• sweet cherry tomatoes
• olive oil
• garlic, skin on and bashed
• chilli flakes, or to taste
• fine salt
• freshly ground black pepper
• stalks of basil
• runny honey, if necessary and to taste

For the orzo pasta –

• orzo pasta
• boiling water
• fine salt

To serve –

• parmesan cheese or pecorino Romano, to taste
• extra fresh basil leaves

How to make this simple, quick and delicious pasta dish:

1. Throw the olive oil, tomatoes, garlic, basil, chilli flakes, salt, pepper and stalks of basil into an ovenproof pan, shake well and pop in a preheated oven for 30 minutes.
2. After 30 minutes, take out of the oven and remove the garlic cloves. Take the skin off the garlic, mash the soft flesh and return to the tomatoes.
3. Stir thoroughly, pressing down on the tomatoes to create a delicious sauce.
4. Add the orzo, boiling water and salt, mix well. Return to the oven for a further 10 minutes.
5. Remove from the oven and finish cooking on the hob, being careful because the handle of the pan will be very hot. Bring to a rolling simmer, stirring. This helps to create a thicker sauce which will cling better to the sides of the pasta. It is ready when the orzo is cooked to your liking and it is swathed in a wonderful, fresh, tomato sauce. Please note:
   • If the pasta is cooked, and there is too much liquid left, boil briskly to reduce quickly.
   • If the water has disappeared and the pasta is not yet cooked, add a little more boiling water and cook until the pasta is ready.
6. Shred some fresh basil leaves and stir into the pasta with grated parmesan/pecorino romano.
7. Serve immediately with some extra grated parmesan/pecorino romano on the side, and if wished, some garlic or fresh bread and a chopped green salad.

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Made this recipe?

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