This delicious tomato orzo pasta dish is a quick and easy meal. The total cook time for this dinner is under 30 minutes, it is the perfect and ideal family dinner.
Fresh flavors in a pasta dish are my absolute favorite. Don’t get me wrong, I love a cream based sauce for my pasta, but a fresh sauce is really hard to beat. Pasta is my favorite food in the world (I am a nut who doesn’t love it al dente though), which makes this creamy tomato orzo pasta absolutely perfect! It is packed with flavor from tomatoes, a little bit of olive oil, fish, garlic, feta cheese, and orange. It is one of my favorite summer recipes (even though you can eat it all year round). Plus, the cook time on this recipe is under 30 minutes making it such a good family meal. You’ll no doubt add it into your recipes repertoire in no time. Let’s get to making our delicious and super fresh tasting creamy tomato orzo pasta.
FAQ
Are orzo pasta and risotto the same thing?
No. They are not the same thing. Orzo is a pasta recipe whereas risotto is a rice based recipe but is often classified under pasta dishes on restaurant menus because the texture is not too dissimilar. Risotto is a creamy dish made from broth and arborio rice (traditionally). Whereas orzo pasta is an actual grain pasta. Both are delicious and both should be made (frequently if possible!)
Even though they are different, you can substitute orzo for arborio if you are absolutely desperate to make a risotto recipe!
Any tips on how I can make any substitutions / additions to this orzo?
If you are not a fan of oranges then you can omit the orange peel in this recipe, even though it gives the freshest flavor. The orange does have a very strong flavor. If you do choose to omit it, I would likely add fresh basil, roasted cherry tomatoes, and parmesan cheese to give it a really strong Mediterranean flavor.
Roasted cherry tomatoes are absolutely one of my favorite things. Roasted food has such a delicious flavor and a roasted cherry tomato is no different. To make this, place the cherry tomatoes on a baking sheet. Season with salt and pepper, and drizzle with olive oil. Place in the oven on the broil setting. The heat will burst the roasted cherry tomatoes and that is what you want. Bake them for about 7-10 minutes. You should be able to hear them sizzle. You will add these to your sauce along with the parmesan cheese, and fresh basil (should you choose to make this type of orzo pasta). Depending on the heat of your broiler, 10 minutes may be too long, so, be sure to check them around 7 minutes.
The number of servings for this recipe are 4. If you wish to have more servings then you can double the recipe. Just make sure that your pot is big enough!
Can I make this tomato orzo recipe Vegan?
The essence of the recipe is not vegan however you can make a tomato orzo vegan. The two ingredients in this recipe that are not vegan are the feta cheese and the fish. If you wish to sub out the feta for a dairy free and vegan alternative, that should not be a problem. Violife makes a dairy free feta cheese (it is not personally my favorite but there are other options). The fish adds quite a bit of flavor to the dish but you can simply omit it if you wish to make this vegetarian and or vegan. The total time to make this recipe will be the same regardless of the fish being in the dish.
How do I store this recipe?
Recipes with fish should typically only be stored for 3 days in the fridge. It will taste just as delicious and fresh after being reheated the next day. To store this creamy tomato orzo pasta, place in an airtight container and keep in the fridge. As stated above, eat it within 3 days.
I suggest it be reheated in a microwave and then serve immediately.
What do you need to make it?
- 3 cloves of minced garlic
- 8 ounces of feta cheese (crumbled or still in the liquid, either is fine. If you get the chunk, you will break it up with your hands and crumble it).
- Peel from one orange
- 1 14oz can of diced tomatoes
- White fish- I use 1 or 2 filets depending on how fishy I want it to be. I like to use Halibut or Flounder, but, any white fish will do.
- 2 cups vegetable stock or broth
- 1 cup water
- Orzo- one package. I use gluten free orzo but this recipe works 1:1!
- Olive Oil- 3-4 tablespoons
- Salt and pepper to taste
- Crushed Red Pepper Flakes, to your taste!
How do you make this tomato orzo recipe?
What I love about this recipe is that all you need is 1 bowl and 1 pot. Super easy orzo recipe! Let’s get to our directions.
- First you are going to line the bottom of a pot with 2 tablespoons of olive oil. Set the burner to medium heat and, then pour the gluten free orzo into the pot. Coat with orzo with salt and pepper. Allow the orzo to cook for a few minutes and stir. It will start to get golden, you will be able to see when it is cooking!
- Remove the orzo from the pot and place in a bowl. In a pot, add the remaining olive oil and add the orange peel and minced garlic. Cook and stir for 1-2 minutes, it will be aromatic. It will not be fully cooked through, that will happen when it cooks in the broth.
- Add the tomatoes, water, and vegetable stock into the pot. Pour the orzo back in, and place the fish filet on top. Place the pot on a medium / high heat. Everything should come to a boil. The dish will cook for 18-20 mins and the consistency will be similar to that of a risotto when it is finished. You should be stirring this recipe every 4-5 mins. It will help break up the fish as well as prevent the orzo from sticking to the bottom of the pot.
- When it is finished cooking (but before you remove it from the stove), add the feta and crushed red pepper flakes. To check that it is cooked, take a bite of the recipe If it is still hard when you bite into it, then lower the heat to a medium low on the stove and cook for 5 minutes longer. Then proceed to check again. Stir to mix it and incorporate. It will lighten the sauce in color and add such a creaminess. Remove from the stove, serve immediately! It is delicious right off the stove or reheated the next day.
Looking for similar recipes?
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Creamy Tomato Orzo: An Easy Orzo Recipe
Ingredients
- 3 cloves of minced garlic
- 8 ounces of feta crumbled or still in the liquid, either is fine. If you get the chunk, you will break it up with your hands and crumble it.
- Peel from one orange
- 1 14 oz can of diced tomatoes
- White fish- I use 1 or 2 filets depending on how fishy I want it to be. I like to use Halibut or Flounder but, any white fish will do.
- 2 cups vegetable stock
- 1 cup water
- Orzo- one package. I use gluten free orzo but this recipe works 1:1!
Instructions
- First you are going to line the bottom of a pot with 2 tablespoons of olive oil. Set the burner to medium heat and, then pour the orzo into the pot. Coat with orzo with salt and pepper. Allow the orzo to cook for a few minutes. It will start to get golden, you will be able to see when it is cooking!
- Remove the orzo from the pot and place in a bowl. In a pot, add the remaining olive oil and add the orange peel and minced garlic. Cook for 1-2 minutes, it will be aromatic.
- Add the tomatoes, water, and vegetable stock into the pot. Pour the orzo back in, and place the fish filet on top. The dish will cook for 18-20 minutes and the consistency will be similar to that of a risotto when it is finished, but, you need to stir it every 4-5 minutes. It will help break up the fish as well as prevent the orzo from sticking to the bottom of the pan.
- When it is finished cooking but before you remove it from the stove, add the feta and red pepper flakes into the pot. Stir to mix it and incorporate. It will lighten the sauce in color and add such a creaminess. Remove from the stove, serve immediately!
Nutrition
If you make this dish, please be sure to to leave a comment and a review.
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