Irresistible Sundried Tomato Orzo Pasta Recipe to Savor

Sundried Tomato Orzo Pasta is the culinary equivalent of a warm hug on a plate—comforting, flavorful, and just a little bit indulgent. Picture this: tender orzo pasta enveloped in a rich, tangy sauce bursting with the essence of sundried tomatoes, fragrant herbs, and a hint of garlic. It’s the kind of dish that makes your taste buds do a happy dance and leaves you wondering how you ever lived without it.

Now, let me take you back to that one memorable dinner party where I first fell head over heels for this dish. As friends gathered around the table, laughter filled the air, and my kitchen transformed into the heart of the celebration. The aroma wafting from the oven was so intoxicating that even my salad felt underdressed. This Sundried Tomato Orzo Pasta quickly became the star of the evening—perfect for any occasion, from casual weeknight dinners to festive gatherings. Trust me; your flavor adventure starts now!

Ingredients for Sundried Tomato Orzo Pasta

Here’s what you’ll need to make this delicious dish:

• Orzo Pasta: This tiny pasta shape cooks quickly and absorbs flavors beautifully; one cup should be sufficient for about four servings.
• Sundried Tomatoes: Look for oil-packed sundried tomatoes for intense flavor; chop them finely to distribute their tangy goodness throughout.
• Fresh Garlic: Use three cloves of fresh garlic; it adds an aromatic punch that elevates every bite.
• Vegetable Broth: Opt for low-sodium vegetable broth to keep control over saltiness while adding depth to your pasta.

For the Sauce:

• Olive Oil: A couple of tablespoons will help sauté your garlic and create a luscious base for the sauce.
• Dried Oregano: This herb adds an Italian flair; about one teaspoon will do wonders in enhancing overall flavor.
• Parmesan Cheese (optional): For those who enjoy dairy, freshly grated Parmesan can be sprinkled on top for added creaminess.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Sundried Tomato Orzo Pasta

Follow these simple steps to prepare this delicious dish:

Step 1: Cook the Orzo

Bring a pot of salted water to a boil over high heat. Add one cup of orzo pasta and cook according to package instructions until al dente—about eight minutes should do it.

Step 2: Prepare Aromatics

While your orzo cooks, heat two tablespoons of olive oil in a large skillet over medium heat. Add three minced garlic cloves and sauté until fragrant (about one minute). Do not let it brown unless you want burnt garlic-flavored orzo.

Step 3: Create the Sauce

Add chopped sundried tomatoes and one teaspoon of dried oregano to the skillet. Stir everything together and cook for another two minutes until everything mingles nicely.

Step 4: Combine Pasta and Broth

Once the orzo is ready, drain it (but don’t rinse – we want all that starch!), then add it directly into your skillet with sundried tomatoes. Pour in half a cup of low-sodium vegetable broth and mix well over medium heat until heated through.

Step 5: Add Flavor Boosters

If you’re feeling cheeky (and who isn’t?), sprinkle freshly grated Parmesan cheese on top right before serving! Give everything one last stir to combine all those flavors.

Step 6: Serve Up Goodness

Transfer your glorious Sundried Tomato Orzo Pasta into bowls or onto plates. Garnish with extra sundried tomatoes or even fresh herbs if you’re feeling fancy—drizzle with olive oil for that finishing touch!

Now you’ve got yourself not just dinner but an experience that’s bound to leave everyone asking for seconds! Enjoy every mouthful as you savor those delightful flavors—your taste buds are celebrating right along with you!

Perfecting the Cooking Process

To create a delightful sundried tomato orzo pasta, start by searing the chicken to lock in flavors. While that sizzles away, boil the orzo and prepare your sauce with those luscious sundried tomatoes. It’s all about multitasking for perfect results.

Add Your Touch

Feel free to personalize this dish! Swap out chicken for turkey or beef, toss in some spinach or zucchini, or experiment with different herbs. The goal is to create your own version of this delightful sundried tomato orzo pasta.

Storing & Reheating

After enjoying your delicious creation, store leftovers in an airtight container in the fridge for up to three days. To reheat, simply warm in a skillet over medium heat and add a splash of broth if it seems dry.

Sometimes I whip up this recipe for friends during casual get-togethers, and their reactions are priceless—everyone raves about how delicious it is and begs for seconds!

FAQs:

What is Sundried Tomato Orzo Pasta?

Sundried Tomato Orzo Pasta is a delightful dish that features orzo, a rice-shaped pasta, combined with sundried tomatoes. This recipe often includes vegetables, herbs, and a protein of your choice, like chicken or turkey. The flavors blend beautifully, creating a rich and satisfying meal that’s perfect for lunch or dinner.

How do I cook orzo for Sundried Tomato Orzo Pasta?

To cook orzo for your Sundried Tomato Orzo Pasta, bring a pot of salted water to a boil. Add the orzo and cook it according to package instructions, typically around 8-10 minutes until al dente. Drain the pasta and toss it with olive oil to prevent sticking before adding it to your sundried tomato mixture.

Can I make Sundried Tomato Orzo Pasta ahead of time?

Yes! You can prepare Sundried Tomato Orzo Pasta ahead of time. Cook the orzo and combine it with the sundried tomatoes and other ingredients. Store it in an airtight container in the refrigerator for up to three days. When ready to serve, simply reheat in a skillet over medium heat until warmed through.

What can I substitute for sundried tomatoes in this recipe?

If you don’t have sundried tomatoes on hand, you can substitute them with roasted red peppers or fresh cherry tomatoes. Both alternatives will add a different but delicious flavor profile to your Sundried Tomato Orzo Pasta while maintaining its vibrant color and appeal.

Conclusion for Sundried Tomato Orzo Pasta:

Sundried Tomato Orzo Pasta is a versatile and flavorful dish that combines tender orzo with rich sundried tomatoes. By incorporating your choice of protein and fresh vegetables, you create a hearty meal that’s full of taste. Whether enjoyed fresh or made ahead for convenience, this dish promises satisfaction any time of day. Embrace its simplicity and deliciousness in your next cooking adventure!

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Sundried Tomato Orzo Pasta

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Sundried Tomato Orzo Pasta is a delightful and comforting dish that combines tender orzo pasta with a tangy, rich sauce infused with sundried tomatoes, garlic, and aromatic herbs. Perfect for busy weeknights or gatherings, this easy-to-make recipe bursts with flavor and vibrant colors, making it a crowd-pleaser that everyone will love.

• Total Time: 25 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 1 cup orzo pasta
• 1/2 cup sundried tomatoes, chopped
• 3 cloves garlic, minced
• 1/2 cup low-sodium vegetable broth
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup freshly grated Parmesan cheese (optional)

Instructions

1. Bring a pot of salted water to a boil. Cook the orzo according to package instructions for about 8 minutes until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Sauté minced garlic for about 1 minute until fragrant.
3. Add chopped sundried tomatoes and oregano to the skillet. Cook for an additional 2 minutes.
4. Combine cooked orzo with the tomato mixture and pour in vegetable broth. Stir well and heat through.
5. If desired, sprinkle with Parmesan cheese before serving.

• Author: Jennifer
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup (approximately 200g)
• Calories: 290
• Sugar: 3g
• Sodium: 320mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 5mg

Keywords: Personalize the dish by adding spinach, zucchini, or your choice of protein like chicken or turkey. Store leftovers in an airtight container in the fridge for up to three days; reheat on the stovetop with a splash of broth.