One-Pot Tomato Basil Orzo With Peas
This one-pot tomato basil orzo with peas cooks into a cozy, saucy dinner with pantry staples, fresh basil, and no dairy. Ready in about 35 minutes.
By Nora Bellweather ·
Recipe
One-Pot Tomato Basil Orzo With Peas
By Nora Bellweather · Italian-inspired
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
- Level
- Easy
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 clove garlic, minced
- 2 tbsp tomato paste
- 1½ cup dry orzo pasta, made without eggs
- 14½ oz canned diced tomatoes, with their juices
- 3 cup low-sodium vegetable broth
- ½ tsp fine salt
- ¼ tsp ground black pepper
- 1½ cup frozen peas
- ½ cup loosely packed fresh basil leaves, chopped, divided
- 1 tbsp lemon juice
Method
- 1
Heat the olive oil in a wide, heavy-bottomed 4-quart pot over medium heat until shimmering, about 1 minute.
- 2
Add the onion and cook for 5–6 minutes, stirring occasionally, until softened and translucent.
- 3
Stir in the garlic and tomato paste and cook for 1 minute, stirring constantly, until the paste turns a deeper brick red.
- 4
Add the dry orzo and stir for 1 minute until the pasta is evenly coated in the tomato paste mixture.
- 5
Stir in the diced tomatoes with their juices, vegetable broth, salt, and pepper; increase the heat to medium-high and bring to a boil, about 3–4 minutes.
- 6
Reduce the heat to medium-low and simmer uncovered for 8–10 minutes, stirring along the bottom every 1–2 minutes, until the orzo is almost tender but still firm in the center. If the liquid stops surrounding the pasta before it reaches this stage, stir in 1/4 cup water at a time.
- 7
Stir in the frozen peas and simmer for 2–3 minutes, stirring frequently, until the peas are hot and the orzo is tender with a slight bite; the mixture should still look loosely saucy.
- 8
Remove the pot from the heat and stir in the lemon juice and all but 1 tablespoon of the chopped basil.
- 9
Let the orzo stand uncovered for 3 minutes to thicken slightly; if it becomes too thick to spoon easily, stir in a splash of water.
- 10
Divide among four shallow bowls and scatter the reserved basil over the top.
The story behind it
This tomato basil orzo cooks right in its sauce, so you get tender pasta and a glossy finish without a separate pot. Sweet peas, fresh basil, and a little lemon brighten the tomato base. It’s a comforting weeknight dinner made with everyday grocery-store ingredients.
Small pasta, plenty of sauce
Orzo releases starch as it simmers, which thickens the tomato broth into a sauce that clings to every piece. You do not need cream, cheese, or a separate thickener. A brief rest off the heat lets the pasta absorb a little more liquid, leaving it saucy rather than soupy.
A wide, heavy-bottomed pot is helpful here. It gives the onion room to soften and makes it easier to stir along the bottom, where the small pasta pieces tend to settle. Keep the simmer gentle rather than vigorous so the liquid does not evaporate before the orzo becomes tender.
Practical tips and substitutions
- Check your pasta: Most dried orzo is made without eggs, but check the ingredient label. Cooking times vary by brand, so start checking the texture at the early end of the suggested range.
- Choose your tomatoes: Regular canned diced tomatoes give a straightforward tomato flavor. Fire-roasted diced tomatoes add a smoky note. Use the entire can, including its juices.
- Adjust the consistency: If the pot looks dry while the pasta is still firm, add water in 1/4-cup increments. If it looks loose when the pasta is done, let it rest before adding anything else.
- Use what you have: Frozen peas go straight into the pot. For a different green vegetable, replace them with chopped baby spinach and stir it in after taking the pot off the heat.
- Keep basil bright: Add fresh basil after cooking. Prolonged heat dulls its color and softens its fresh aroma.
Make-ahead and storage
You can chop the onion and garlic a day ahead and refrigerate them in sealed containers. The finished orzo is nicest freshly cooked because the pasta continues to absorb sauce as it sits. Refrigerate leftovers within two hours and keep them in an airtight container for up to four days.
Reheat individual portions in the microwave, covered loosely, stirring between short intervals. Add a splash of water or vegetable broth before heating. For stovetop reheating, use low heat and stir frequently. Freezing is possible for up to two months, though the pasta will be softer after thawing.
Frequently asked questions
Can I use dried basil instead?
Yes. Add 1 teaspoon dried basil with the garlic and tomato paste, and omit the fresh basil. The result will have a more mellow herb flavor.
Does gluten-free orzo work?
It can, but brands vary considerably in cooking time and liquid absorption. Follow the package timing as a guide, stir gently, and keep extra hot water nearby to adjust the sauce.
Can I add beans?
Yes. Stir in one drained and rinsed 15-ounce can of white beans with the peas. Use a little extra broth if the mixture becomes too thick.
What should the finished texture look like?
The orzo should be tender with a slight bite, and the sauce should settle slowly when you drag a spoon through it. It will thicken further as it cools, so leave it slightly looser than you want to serve it.
Serve the orzo in shallow bowls while it’s still loose and saucy. A green salad or some crusty bread makes a good companion.
