Description
1 cup orzo pasta
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 can (14 oz) crushed tomatoes
½ cup vegetable broth
½ tsp dried oregano
½ tsp dried basil
½ tsp red pepper flakes (optional)
½ cup kalamata olives, sliced
½ cup crumbled feta cheese
¼ cup fresh parsley, chopped
Salt and black pepper to taste
Directions:
Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until soft, about 3 minutes.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Pour in the crushed tomatoes and vegetable broth, then add oregano, basil, red pepper flakes, salt, and black pepper. Stir well and bring to a gentle simmer.
Add the orzo pasta and stir to coat. Cover the skillet and let it cook for 10-12 minutes, stirring occasionally, until the orzo is tender and has absorbed the
sauce.
Stir in the kalamata olives and cook for another 2 minutes.
Remove from heat and sprinkle with crumbled feta cheese and fresh parsley.
Serve warm and enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 320 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect One-Pan Orzo every time.
- Sauté Aromatics: In a large skillet, heat 1 tbsp olive oil over medium heat. Add the diced onion and cook for 3 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant.
- Build the Sauce: Pour in the can of crushed tomatoes and ½ cup vegetable broth. Add ½ tsp each of dried oregano and basil, red pepper flakes (if using), and salt and pepper to taste. Stir well and bring to a gentle simmer.
- Cook the Orzo: Add 1 cup of dry orzo pasta directly to the skillet. Stir to coat it in the sauce. Cover the skillet and reduce heat to medium-low. Cook for 10-12 minutes, stirring every 3-4 minutes to prevent sticking, until the orzo is al dente and the sauce has thickened.
- Finish the Dish: Once the orzo is cooked, stir in ½ cup of sliced Kalamata olives. Remove the skillet from the heat.
- Garnish and Serve: Top the orzo with ½ cup crumbled feta cheese and ¼ cup chopped fresh parsley. The residual heat will slightly soften the feta.
Serving Suggestions
This versatile dish pairs beautifully with several sides. For a light meal, serve it with a simple arugula salad dressed with lemon vinaigrette. To make it heartier, add a protein like grilled chicken, shrimp, or white beans stirred in at the end. For a true Mediterranean feast, accompany it with warm pita bread, hummus, and roasted vegetables like zucchini and bell peppers.
How-to Summary
This is a one-pan, no-boil method. Sauté onion and garlic, add tomatoes, broth, and spices to create a sauce, then simmer the dry orzo directly in that sauce until tender. Finish with olives, feta, and parsley.
Frequently Asked Questions
Can I use a different pasta? Yes, but small pasta like ditalini or small shells work best. Adjust liquid and cooking time according to package directions, as the no-boil method is optimized for orzo.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water or broth to loosen the sauce, or in the microwave.
Is this recipe gluten-free? Only if you use a certified gluten-free orzo. Traditional orzo is made from wheat semolina.
Can I make it vegan? Absolutely. Omit the feta cheese or use a vegan alternative. Ensure your vegetable broth is vegan.
The orzo is sticking to the pan. What did I do wrong? The heat may be too high. Ensure you’re at a gentle simmer, not a rolling boil, and stir more frequently during the covered cooking phase.
Common Mistakes to Avoid
- Not Stirring Enough: Orzo can stick to the bottom of the pan. Stir every 3-4 minutes during the covered cooking time.
- Using High Heat: A rapid boil can evaporate the liquid too quickly, leaving the orzo undercooked. Maintain a gentle simmer.
- Overcooking the Orzo: Aim for al dente. It will continue to soften slightly as it sits in the hot pan after cooking.
- Adding Feta Too Early: Stirring feta into the hot skillet will cause it to melt completely. Always add it as a final garnish.
Conclusion
This One-Pan Orzo with Tomatoes, Olives, and Feta is the ultimate weeknight solution—delivering maximum Mediterranean flavor with minimal cleanup. By cooking the pasta directly in the flavorful sauce, every bite is infused with herbaceous, tangy, and savory notes. It’s a simple, adaptable recipe that proves a satisfying, impressive meal doesn’t require a sink full of dishes.
