One-Pot Orzo Pomodoro
I should really name this recipe the triple tomato pasta since it has burst cherry tomatoes, tomato paste and marinara (your favorite store-bought jarred kind is perfectly great here). Or, I should name this recipe super easy crowd pleaser super-duper delish—cause it is. Well, it’s actually all these things. There’s nothing more comforting than a bowl of orzo, and this dish is just that—the bright tomato flavor, a splash of heavy cream for luxuriousness and of course that big, beautiful ball of burrata—makes for a swoon-worthy bite.
Serves 6
INGREDIENTS
1 dry pint cherry tomatoes, halved if large
1 tbsp extra virgin olive oil, plus more for finishing
1 tbsp tomato paste
1 lb. orzo
1 cup marinara sauce
3 cups water
⅓ cup heavy cream
⅓ cup freshly grated parmesan
⅓ cup flat leaf parsley, finely chopped, plus more for garnish
8 oz burrata
Kosher salt and freshly ground black pepper
Flaky sea salt, for garnish
METHOD
In a Dutch oven or a large skillet with high sides over medium heat, add olive oil, then add tomatoes, season with salt and pepper, and cook-covered and stirring occasionally—for 3-4 minutes or until starting to char and burst. Lower heat to medium, then add tomato paste and mix to combine. Add orzo, marinara sauce and water. Season with salt and pepper, stir to combine, then reduce heat to a simmer and cover. Cook for 10-13 minutes, stirring occasionally, until orzo is al dente and most (but not all) of the liquid is gone. Take off heat and stir in heavy cream, parmesan and flat leaf parsley.
To serve, add burrata on top, garnish with parsley, finish with olive oil and flaky sea salt and serve immediately.
