Creamy Tomato Orzo with Crispy Garlic and Feta
Ingredients
- 3 tablespoonolive oil
- 6 clovegarlic
- 1 can (28 oz)diced tomatoes (or 2 cups fresh tomatoes)
- 1½ cupvegetable broth
- 1 cuporzo pasta
- ¾ cupfeta cheese (crumbled)
- ¼ cupfresh basil (loosely packed)
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Mince 6 cloves garlic
- 02
Chop fresh basil into rough pieces
Method
- 01
Heat 2 tablespoons olive oil in a large pot over medium heat. Add garlic and cook until golden and fragrant, about 2 minutes. Remove garlic with a slotted spoon and set aside on a paper towel.
- 02
Add the remaining 1 tablespoon olive oil to the same pot. Pour in the canned tomatoes with their juices, vegetable broth, and red pepper flakes. Stir to combine and bring to a simmer.
- 03
Add the orzo pasta directly to the pot, stirring occasionally. Cook for 10 to 12 minutes, until the orzo is tender and has absorbed most of the liquid (it should be creamy, not soupy).
- 04
Remove from heat. Stir in the feta cheese and most of the basil, reserving some for garnish. Season to taste with salt and black pepper.
- 05
Divide between bowls and top with the crispy garlic, remaining basil, and a drizzle of olive oil.
Spice Tips
Add a pinch more red pepper flakes for warmth, or finish with a small splash of balsamic vinegar for depth. A handful of cherry tomatoes added in step 2 brings freshness and slight sweetness.
For a heartier version, add 1 cup fresh spinach in the last minute of cooking. Leftovers keep for up to 2 days in the refrigerator and reheat gently with a splash of broth.