Sun-dried tomatoes and orzo pasta come together to make a delicious, one-pan recipe that your family is sure to devour for dinner!Jump to Recipe
Have you ever tried orzo pasta? I’ve only had it a few times and really liked it, but didn’t have any recipes for it. I bought a box and figured we would go from there. I searched online for some ideas for orzo recipes, and found a few that looked promising, and, as I usually do, just threw something together based on what I had similar to the recipes.
This recipe was entered in a contest for the brand of sun-dried tomatoes that I usually buy, but there were so many great entries that mine was not one of the top three. Oh well, it’s still a winner in my house.
You can see here all the ingredients I use. When we have fresh Basil growing in the garden, I prefer to use that. Since I don’t always have some, the dried seasoning works well enough as a replacement.
Step by Step
Once the garlic is brown and fragrant, add the chicken broth and bring it to a boil. If you want something vegetarian, you can also use vegetable broth here instead of chicken broth.
While the broth is boiling, add the orzo pasta in and return everything to a boil.
Reduce the heat to medium and cover the pan, letting the orzo simmer for about 5 minutes.
After 5 minutes, uncover and stir. Boil about another 5 minutes, or until the orzo is tender.
Remove the orzo from the heat and stir the parmesan cheese into the pasta until it has fully melted.
Chop the sun-dried tomatoes (I like to use my food processor), and add those along with the basil, stirring to combine. Add in some pepper, to taste, and give it one last stir before serving.
I like to add a little more parmesan cheese on top for garnish along with a sprig of fresh basil.
Originally Published On: October 15, 2017
Last Updated On: August 6, 2019
Sun-Dried Tomato Basil Orzo
- 1 tbsp olive oil
- 2 cloves garlic (minced)
- 8 oz dry orzo pasta
- 2 3/4 cups chicken broth
- 1/3 cup sun-dried tomatoes (chopped in food processor)
- 3/4 cup parmesan cheese
- 1/3 cup fresh basil
- Heat 1 tbsp olive oil in sauce pan over medium-high heat
- Once shimmering, add garlic and saute until lightly golden, then pour in chicken broth
- Bring broth to a boil, then add orzo pasta
- Reduce heat to medium and cover
- Allow to gently boil 5 minutes, then uncover
- Stir and continue to boil uncovered until orzo is tender, about 5 minutes, stirring occasionally
- Remove from heat and add in parmesan cheese and stir until melted
- Toss in sun-dried tomatoes, basil, and season with pepper as desired