Burst Cherry Tomato Orzotto

Ingredients

• 3 tbsp olive oil
• 1 large shallot (Chopped; about ⅓ cup)
• salt (1 teaspoon for cooking the shallot, plus more to taste; an additional ¼ teaspoon is used with the orzo)
• 1 tbsp garlic (Grated, from 3 to 4 large cloves)
• 0.25 tsp crushed red pepper (Use up to ½ teaspoon to taste)
• 1.5 lb cherry tomatoes
• 1 cup fresh basil leaves (Tightly packed and roughly chopped, plus 1 sprig)
• 1.25 cup water (For cooking the tomatoes)
• 1 lb orzo
• 1 quart low-sodium vegetable or chicken broth
• 0.667 cup Parmesan (Grated, plus more for serving)
• 1 tbsp unsalted butter
• 1.5 tsp fresh lemon juice

Steps

1. 1

   Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat for about 30 seconds. Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot is translucent and fragrant, 2 to 3 minutes.

2. 2

   Add the grated garlic and crushed red pepper. Cook, stirring constantly, until fragrant, about 30 seconds.

3. 3

   Add the cherry tomatoes, basil sprig, and 1¼ cups water. Cover the pot, increase the heat to medium-high, and cook until the tomatoes are very soft and easily burst when pressed with a wooden spoon or spatula, about 8 minutes.

4. 4

   Press the tomatoes against the side of the pot with the back of a wooden spoon or spatula until all of them are broken down. Adjust the heat as needed to maintain a steady but gentle boil.

5. 5

   Cover the pot and continue cooking, stirring occasionally, until the tomato liquid has thickened, slightly deepened in color, and reduced by about half, 6 to 10 minutes. It should change from brothy to approximately the texture of tomato soup.

6. 6

   Stir in the orzo, broth, and ¼ teaspoon salt. Bring the mixture to a boil over high heat, 4 to 5 minutes.

7. 7

   Lower the heat to maintain a simmer. 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.

8. 8

   Remove the pot from the heat and discard the basil sprig. Stir in the grated Parmesan, butter, lemon juice, and chopped basil until silky and evenly combined.

9. 9

   Season to taste with additional salt as needed. Serve immediately, topped with more Parmesan as desired.

Notes

The source description recommends using the best peak-season cherry tomatoes available. It also notes that a handful of arugula on each serving is a good optional topping, but arugula is not included in the authoritative ingredient list. The source does not provide storage or reheating instructions.

Nutrition per serving

• main
• one-pot
• vegetarian
• pasta
• summery
• Italian
• stovetop