Equipment
Ingredients
Pasta
- 250 g orzo pasta, dry
Sauce
- 300 g cherry tomatoes, halved
- 1 yellow onion, finely chopped
- 45 ml extra virgin olive oil
- 1 g red pepper flakes
- kosher salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 366 kcal
- Protein
- 10 g
- Carbohydrates
- 54 g
- Fat
- 12 g
- Fiber
- 4 g
- Sugar
- 6 g
- Sodium
- 105 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 194 mg
- Calcium
- 23 mg
- Iron
- 2.5 mg
- Magnesium
- 37 mg
- Phosphorus
- 129 mg
- Zinc
- 0.9 mg
- Vitamin C
- 3 mg
- Vitamin E
- 1.7 mg
- Vitamin K
- 7 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.58 mg
- Riboflavin
- 0.26 mg
- Niacin
- 4.5 mg
- Folate
- 155 mcg
- Water
- 40 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Bring a large pot of generously salted water to a rolling boil. Add the orzo and cook for 9 to 10 minutes until al dente.
Before draining the pasta, carefully scoop out and reserve 50ml of the starchy pasta cooking water. Drain the orzo using a colander.
In a large skillet, heat the extra virgin olive oil over medium heat. Add the finely chopped yellow onion and saute for 5 minutes until soft and translucent.
Stir the red pepper flakes into the onions and cook for 30 seconds to bloom the spices and infuse the oil.
Add the halved cherry tomatoes and a pinch of salt to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the tomatoes soften and begin to burst, creating a rustic sauce.
Add the cooked orzo and the reserved pasta water to the skillet with the tomatoes. Mix vigorously over medium heat for 1 minute until the oil, tomato juice, and starchy water emulsify to lightly coat the pasta.
Chef's Notes
- Pasta water is the secret ingredient in this minimalist dish. Its starch content acts as a binder, transforming separate oil and tomato juices into a cohesive, velvety sauce.
- Because there are so few ingredients, the quality of the olive oil heavily influences the final flavor. Use the best extra virgin olive oil you have available.
- If your tomatoes are out of season and lacking sweetness, adding a tiny pinch of sugar when they hit the pan can help elevate their natural flavor profile.
- Toasting the red pepper flakes in the fat (blooming) maximizes their flavor. The capsaicin and essential oils are fat-soluble, distributing the gentle heat evenly throughout the dish.
Storage
Refrigerator: 4 days — Store in an airtight container. The pasta will absorb the sauce as it sits.
Freezer: 1 month — Freezing may slightly alter the texture of the tomatoes, but it remains safe and flavorful.
Reheating: Reheat in a microwave or on the stovetop over low heat, adding a splash of water to revive the sauce.
Troubleshooting
The dish is oily and the sauce has separated into pools of fat.
Cause: Insufficient starch and vigorous agitation to emulsify the olive oil with the tomato juices.
Fix: Add an extra 15ml of warm water and stir vigorously over low heat until the sauce comes together.
Prevention: Always reserve and use starchy pasta water, and mix vigorously at the end.
Orzo is gummy and sticking together in clumps.
Cause: Pasta was overcooked or sat in the colander for too long before being added to the sauce.
Fix: Gently fold the clumped orzo into the warm tomato sauce; the heat and liquid will help separate the grains.
Prevention: Time the sauce to finish at the same time as the pasta, or toss drained pasta with a few drops of oil if it must wait.
Cultural Context
Orzo, which translates to barley in Italian due to its grain-like shape, is technically a type of pastina. While historically utilized primarily in soups and broths across Italy, it shines brilliantly as a standalone pasta. Pairing it with a simple, fresh tomato and olive oil base echoes the rustic, ingredient-driven philosophy of southern Italian cooking. This represents the concept of cucina povera, where minimal, high-quality ingredients are treated with care to create robust, comforting flavors.
