Creamy Orzo with Tomatoes in one-pan and only 15-minutes!

By The Mediterranean Dish · 15 min

Ingredients

Instructions

1. Heat the olive oil in a medium saucepan over medium-high heat until shimmering. Add the whole cherry tomatoes and minced garlic, season with a big pinch of kosher salt and black pepper, stir, then cover and cook until the tomatoes soften, about 5 to 8 minutes.
2. Mash the softened tomatoes with a wooden spoon. Cook uncovered until they are soft and have released a lot of juice, about 3 to 5 minutes.
3. Add the dry orzo and cover with water or broth by about 1 inch. Add a big pinch of salt and pepper, stir, and cook over medium heat uncovered, stirring now and then so it does not scorch on the bottom.
4. Before the orzo has absorbed all the liquid, spoon some of the warm tomato broth into a large measuring cup. Add the Greek yogurt and whisk until smooth and at room temperature.
5. When the pasta is tender and has absorbed most of the juice, about 10 minutes, turn off the heat. Stir in the warmed yogurt mixture.
6. Stir in the grated parmesan or pecorino Romano and the chopped fresh parsley. Taste, adjust the seasoning, and serve.

Summarized from The Mediterranean Dish's video. Watch it for the details.