Description
1 cup orzo pasta
2 tablespoons olive oil
3 cloves garlic, minced
½ cup sun-dried tomatoes, chopped
1 ½ cups vegetable or chicken broth
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried oregano
¼ teaspoon red pepper flakes (optional)
½ cup grated Parmesan cheese
2 tablespoons fresh basil, chopped
Directions:
Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
Stir in the chopped sun-dried tomatoes and cook for another minute.
Add the orzo, broth, salt, black pepper, oregano, and red pepper flakes. Stir well and bring to a simmer.
Reduce heat, cover, and cook for 10-12 minutes, stirring occasionally, until the orzo is tender and the liquid is absorbed.
Remove from heat and stir in the Parmesan cheese until creamy.
Garnish with fresh basil and serve warm.
Prep Time: 5 minutes
Cooking Time: 12 minutes
Total Time: 17 minutes
Kcal: 320 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect One-Pan Sun-Dried Tomato Orzo every time.
- Prep Your Ingredients: Before heating the pan, measure out all ingredients. Mince the garlic, chop the sun-dried tomatoes, grate the Parmesan cheese, and chop the fresh basil. This ensures a smooth cooking process.
- Toast the Aromatics: Heat the olive oil in a large, deep skillet or sauté pan over medium heat. Add the minced garlic and sauté for just 30 seconds until fragrant. Be careful not to burn it. Immediately add the sun-dried tomatoes and cook for one more minute to release their oils.
- Cook the Orzo: Add the dry orzo pasta to the pan and stir for about 30 seconds to lightly toast it in the oil. This enhances its nutty flavor. Pour in the broth and add all seasonings (salt, pepper, oregano, red pepper flakes). Stir well to combine.
- Simmer to Perfection: Bring the mixture to a lively simmer. Once bubbling, immediately reduce the heat to low, cover the pan tightly with a lid, and let it cook for 10 minutes.
- Check and Finish: After 10 minutes, check the orzo. It should be al dente and most liquid absorbed. If needed, cook for 1-2 more minutes. Remove from heat and stir in the grated Parmesan cheese until it melts into a creamy sauce. The residual heat is sufficient.
- Final Touch: Let the dish sit, covered, for 2 minutes off the heat. This allows the orzo to absorb any remaining liquid fully. Stir in the fresh basil just before serving.
Serving Suggestions
This versatile orzo dish pairs beautifully with various proteins and vegetables. For a complete meal, serve it alongside grilled chicken, shrimp, or pan-seared salmon. For a vegetarian option, top with a dollop of ricotta or add a can of drained white beans during the final stir. It also makes an excellent bed for roasted vegetables like asparagus, zucchini, or bell peppers. A simple side salad with a lemony vinaigrette balances the rich, savory flavors perfectly.
How-to Summary
Sauté garlic and sun-dried tomatoes in olive oil. Add dry orzo, broth, and seasonings. Bring to a simmer, cover, and cook on low for 10-12 minutes until tender. Remove from heat and stir in Parmesan cheese until creamy. Garnish with fresh basil.
Frequently Asked Questions
Can I use a different pasta? Yes, but cooking times will vary. Small pasta like ditalini or acini di pepe work well. For regular pasta shapes, you will likely need more liquid and a longer cook time, best done by package instructions.
My orzo is still hard after 12 minutes. What happened? Your heat may have been too low, or your skillet lid wasn’t tight, allowing steam to escape. Add 1/4 cup of warm broth or water, cover again, and cook for another 3-5 minutes on low.
Can I make this dish ahead of time? It’s best served fresh. As it sits, the orzo continues to absorb moisture and can become mushy. If you must, store it in an airtight container in the fridge for up to 2 days and reheat with a splash of broth to loosen it up.
Is there a dairy-free alternative to Parmesan? Absolutely. Nutritional yeast will provide a cheesy, umami flavor. Alternatively, a tablespoon of white miso paste stirred in at the end adds great depth, or simply omit it for a lighter dish.
Can I use oil-packed sun-dried tomatoes? Yes, and it’s a great way to add more flavor. Use the oil from the jar in place of some or all of the olive oil for sautéing. Just be sure to pat the tomatoes dry before chopping to avoid an overly oily dish.
Common Mistakes to Avoid
- Burning the Garlic: Garlic burns in seconds. Sauté it only until fragrant (about 30 seconds) over medium heat before adding other ingredients.
- Using a Pan That’s Too Small: Use a large skillet with high sides to allow even cooking and prevent boiling over when you add the broth.
- Stirring Too Frequently: Once you cover the pan to simmer, resist the urge to stir constantly. Stirring every 3-4 minutes is enough to prevent sticking without releasing too much steam.
- Adding Cheese on the Heat: Always remove the pan from the heat before stirring in the Parmesan. High heat can cause the cheese to clump and become oily instead of melting into a smooth sauce.
- Using Cold Broth: Using cold broth from the fridge will drastically lower the pan’s temperature, disrupting the cooking process. Use room temperature or warm broth for best results.
Conclusion
This One-Pan Sun-Dried Tomato Orzo is a testament to how simple ingredients can create a restaurant-quality meal in under 20 minutes. The method of cooking the pasta directly in the seasoned broth results in incredibly flavorful, creamy orzo with minimal cleanup. By following the step-by-step guide and avoiding common pitfalls, you’ll master this versatile dish. It’s a perfect, satisfying base for countless meals, guaranteed to become a reliable favorite in your weekly dinner rotation.
