Dinner

Burst Cherry Tomato Orzotto Recipe

ByMariam Harutyunyan February 10, 2026February 10, 2026

Introduction

This Burst Cherry Tomato Orzotto is a comforting, flavorful dish that combines tender orzo pasta with juicy, bursting cherry tomatoes and fresh basil. It’s a simple yet elegant recipe perfect for a weeknight dinner or a special gathering.

A large gray pot filled with cooked orzo pasta mixed with small pieces of red tomato and green herbs, creating a colorful contrast. The orzo is coated in a light, slightly creamy sauce, giving it a shiny texture. Small shreds of white cheese are sprinkled on top, some melting slightly into the pasta. The pot is placed on a white marbled surface, and the scene is well lit, showing the fresh ingredients clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons olive oil
1 large shallot, chopped (about 1/3 cup)

Salt
1 tablespoon grated garlic (from 3 to 4 large cloves)

1/4 to 1/2 teaspoon crushed red pepper
1 1/2 pounds cherry tomatoes

1 cup tightly packed fresh basil leaves, roughly chopped, plus 1 sprig
1 pound orzo
1 quart (4 cups) low-sodium vegetable or chicken broth

2/3 cup grated Parmesan, plus more for serving
1 tablespoon unsalted butter
1 1/2 teaspoons fresh lemon juice

Instructions

Step 1: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat for about 30 seconds. Add the shallot and 1 teaspoon salt and cook, stirring often, until the shallot is translucent and fragrant, 2 to 3 minutes. Add the garlic and crushed red pepper and cook, stirring constantly, until fragrant, about 30 seconds more.
Step 2: Add the tomatoes, basil sprig, and 1 1/4 cups water. Cover the pot and increase the heat to medium-high. Let cook, covered, until the tomatoes are very soft and easily burst when pressed with a wooden spoon or spatula, about 8 minutes.
Step 3: Use the back of a wooden spoon or spatula to press the tomatoes against the side of the pot until all the tomatoes are broken down. Adjust the heat as needed to maintain a steady yet gentle boil.

Step 4: Cover and continue to cook, stirring occasionally, until the tomato liquid has thickened, slightly deepened in color, and reduced by about half, 6 to 10 minutes. It will change from a brothy liquid to a tomato soup-like texture.
Step 5: Stir in the orzo, broth, and 1/4 teaspoon salt. Bring to a boil over high heat, about 4 to 5 minutes. Lower the heat to maintain a simmer and cook, stirring every minute or two and scraping the bottom of the pot to prevent sticking, until the orzo is tender and saucy, 9 to 10 minutes more.
Step 6: Remove the pot from the heat and discard the basil sprig. Stir in the Parmesan, butter, lemon juice, and chopped basil until silky and evenly combined. Season to taste with salt as needed. Serve immediately, topped with more Parmesan if desired.

Tips & Variations

For a creamier texture, stir in a splash of heavy cream or crème fraîche just before serving.
Use grape tomatoes if cherry tomatoes are unavailable; they also burst nicely when cooked.
Add a handful of toasted pine nuts or walnuts for extra crunch and flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen the orzotto if it has thickened.

How to Serve

A close-up top view of a large white pot filled with cooked orzo pasta mixed with small pieces of red tomatoes and green herbs scattered throughout. The orzo is creamy and slightly shiny, with a light orange tint from the sauce. Finely grated white cheese is sprinkled evenly over the top. The pot has two visible handles on each side, and it sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta instead of orzo?

Orzo works best due to its small size and shape, which cooks evenly and absorbs the tomato broth well. However, small pasta shapes like acini di pepe or even couscous can be used as alternatives.

Is this dish vegetarian or vegan?

This recipe is vegetarian if you use vegetable broth and Parmesan cheese. To make it vegan, substitute the Parmesan with a vegan cheese alternative and use vegetable broth.