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One Pot Tomato + Olive Orzo
This deliciously moreish one-pot, low-ingredient recipe takes just 25 minutes to make – ideal for evenings when you're short on time and craving something nourishing.
Ingredients
Ingredients
- olive oil, plus extra to serve
- red onion, peeled + finely sliced
- salt + pepper
- garlic cloves, peeled + finely sliced
- fresh basil, leaves picked + stalks finely sliced
- chilli flakes
- orzo, or gluten-free pasta
- tomato purée
- cherry tomatoes
- pitted olives, sliced into rings
Method
- 1
Heat the olive oil in a frying pan over a medium-high heat.
- 2
Add the red onion to the frying pan along with a pinch of salt. Fry for 5-6 minutes until soft and lightly golden.
- 3
Add the garlic, basil stalks and chilli flakes. Cook for 1 minute more, stirring occasionally.
- 4
Then add the orzo and tomato purée. Give everything a good mix and fry for 30 seconds then add the whole cherry tomatoes.
- 5
Pour 500ml (17fl.oz) of boiling water to the pan. Leave the orzo to bubble away for 8-10 minutes, stirring occasionally until most of the water has reduced into a thick pasta sauce and the orzo is cooked but still al dente. Note: add a splash of more water if the orzo is a bit under-cooked and needs more liquid.
- 6
Stir through the olives and most of the basil leaves, then season to taste with salt and pepper.
- 7
Divide the orzo between two bowls, top with a drizzle of olive oil and finish with a few basil leaves.
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Community reviews
Rated 5 out of 5 from 2 reviews
- Sabcully
“Quick and delicious. Will cook again.”
- Jasmine
“yum!”