Entrée
One-Pot Blistered Tomato and Basil Orzo with Feta
Cherry tomatoes blister into a jammy sauce that cooks the orzo right in it - one skillet, no drained pasta pot.
Active12 min
Total25 min
Dishes1
Per serving$2.60
Ingredients · 4 servings
| 3 cup | cherry tomatoes grow it ↗ |
| 1.5 cup | orzo · pantry |
| 4 clove | garlic grow it ↗ · pantry |
| 2.5 cup | vegetable broth · pantry |
| 3 tbsp | olive oil · pantry |
| 0.75 cup | feta cheese |
| 0.5 cup | fresh basil grow it ↗ |
| 0.5 tsp | red pepper flakes · pantry |
| 1 tsp | salt · pantry |
| 0.5 tsp | black pepper · pantry |
| 1 | lemon |
Method
The chef moveBlistering the tomatoes first builds a fond that the broth deglazes, so the orzo simmers in a concentrated tomato liquid instead of plain water.
- Heat olive oil in a large deep skillet over medium-high heat. Add halved cherry tomatoes cut-side down and cook undisturbed 4-5 minutes until they blister and release juices.
- Add garlic and red pepper flakes, stirring until fragrant, about 30 seconds.
- Pour in vegetable broth to deglaze, scraping up any browned bits. Stir in orzo, salt, and pepper.
- Bring to a boil, then reduce heat to a simmer. Cook uncovered, stirring occasionally, 9-11 minutes until orzo is tender and most liquid is absorbed into a thick sauce.
- Remove from heat. Stir in lemon zest and juice. Fold in half the feta so it melts slightly into the sauce.
- Top with torn basil and remaining feta. Serve directly from the skillet.
Nutrition · per serving
Calories465
Protein14g
Fat19g
Carbs56g
Fiber4g
Sodium600mg
Estimated from this recipe's ingredients, not lab-measured — not a substitute for professional dietary advice.
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The Why · No Anecdotes
The science, not a story about my childhood.
Why cook the tomatoes cut-side down before adding anything else?
Direct contact with the hot pan drives off surface moisture fast, so the tomato's sugars caramelize and its cell walls break down into a concentrated, jammy sauce instead of just steaming in their own juice.
Why does the orzo turn creamy without any cream?
As orzo simmers, it releases starch into the broth. That starch thickens the surrounding liquid the same way risotto rice does, so the sauce clings to the pasta instead of pooling underneath it.
Suggested sides — swap freely