Description
This Burst Cherry Tomato Orzotto is a luscious, creamy Italian-inspired dish featuring tender orzo pasta cooked in a flavorful, burst cherry tomato sauce infused with garlic, shallots, and fresh basil. Finished with Parmesan cheese, butter, and a splash of lemon juice, this savory and comforting recipe makes a perfect weeknight meal or elegant side dish.
Ingredients
Scale
For the Base and Sauce
- 3 tablespoons olive oil
- 1 large shallot, chopped (about 1/3 cup)
- Salt (to taste, approximately 1 teaspoon + 1/4 teaspoon added later)
- 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 sprig fresh basil
For Cooking and Garnish
- 1 cup tightly packed fresh basil leaves, roughly chopped
- 1 pound orzo
- 1 quart (4 cups) low-sodium vegetable or chicken broth
- 2/3 cup grated Parmesan cheese, plus more for serving
- 1 tablespoon unsalted butter
- 1 1/2 teaspoons fresh lemon juice
Instructions
- Heat the Base: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat for about 30 seconds. Add the chopped shallot along with 1 teaspoon salt and cook, stirring often, until the shallot is translucent and fragrant, about 2 to 3 minutes. Then add the grated garlic and crushed red pepper and cook, stirring constantly, for about 30 seconds until fragrant.
- Cook Tomatoes: Add the cherry tomatoes, basil sprig, and 1 1/4 cups water to the pot. Cover it and increase the heat to medium-high. Let cook, covered, until the tomatoes become very soft and burst easily when pressed with a wooden spoon or spatula, about 8 minutes.
- Burst the Tomatoes: Use the back of a wooden spoon or spatula to press the tomatoes against the side of the pot to break them down completely. Adjust the heat to maintain a gentle yet steady boil.
- Reduce Sauce: Cover again and continue cooking, stirring occasionally, until the tomato liquid thickens, deepens in color, and reduces by about half, roughly 6 to 10 minutes. The texture will transform from brothy to a tomato soup–like consistency.
- Cook Orzo: Stir in the orzo, broth, and 1/4 teaspoon salt. Bring the mixture to a boil over high heat for about 4 to 5 minutes. Then lower the heat to a simmer and cook, stirring every minute or two and scraping the bottom to prevent sticking, until the orzo is tender and the dish is saucy, about 9 to 10 minutes more.
- Finish and Serve: Remove the pot from heat and discard the basil sprig. Stir in the grated Parmesan, butter, lemon juice, and chopped basil until silky and well combined. Taste and season with more salt if needed. Serve immediately, topped with extra Parmesan as desired.
Notes
- Use low-sodium broth to control salt levels.
- Stir frequently during orzo cooking to prevent sticking and ensure creaminess.
- Adjust crushed red pepper to your preferred heat level.
- Serve immediately for best texture; orzotto thickens and firms up as it cools.
- Fresh basil at the end adds a bright herbal note; feel free to add more for garnish.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: burst cherry tomato, orzotto, orzo pasta, Italian vegetarian recipe, creamy pasta, tomato sauce, basil, Parmesan
