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Toasted Orzo Pasta with Herby Garlic Olive Oil and Sun-Dried Tomatoes Recipe

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4.3 from 2 reviews

This Toasted Orzo Pasta recipe features perfectly toasted orzo cooked al dente and tossed in a vibrant, herby olive oil sauce with garlic, fresh parsley, dill, sun-dried tomatoes, and a bright lemon finish. Finished with grated Parmesan, it’s a flavorful and quick pasta dish perfect for a satisfying weeknight meal.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Orzo and Cooking

  • 1 1/2 cups orzo pasta
  • 7 cups boiling water
  • Kosher salt, to taste
  • 1/2 cup plus 2 tablespoons extra virgin olive oil, divided

Sauce and Garnish

  • 5 garlic cloves, minced
  • Red pepper flakes, optional
  • 1/2 lemon, juiced
  • 1 packed cup chopped parsley
  • 1/2 cup chopped dill
  • 1/3 cup sun-dried tomatoes, chopped
  • Black pepper, to taste
  • 1/2 to 3/4 cup grated Parmesan, plus more for serving

Instructions

  1. Toast the orzo. In a large saucepan, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Add the orzo and toss frequently until it turns a beautiful golden brown, which enhances its nutty flavor.
  2. Cook the orzo. Carefully add 7 cups of boiling water to the saucepan with toasted orzo. Season well with kosher salt and cook the pasta until al dente, approximately 7 to 8 minutes, according to package instructions. Before draining, reserve one cup of the starchy pasta cooking water for later use.
  3. Make the herby olive oil sauce. In a large pan, warm 1/2 cup of extra virgin olive oil over medium heat. Add minced garlic, a pinch of salt, and red pepper flakes if desired. Cook while tossing regularly until the garlic becomes fragrant but not browned. Stir in the lemon juice and half a cup of the reserved pasta water. Increase heat if necessary to bring the mixture to a boil. Add chopped parsley and dill and stir to combine.
  4. Combine ingredients. Add the drained orzo to the pan with the herby sauce. Toss well to coat the pasta evenly. Season with salt and black pepper to taste. Add the chopped sun-dried tomatoes and half of the grated Parmesan cheese, tossing again to incorporate all flavors. If the pasta seems dry, gradually add more of the reserved pasta cooking water while mixing vigorously until the dish looks glossy and well coated. Finish by sprinkling additional Parmesan and red pepper flakes if preferred.

Notes

  • Toast the orzo carefully and stir constantly to avoid burning and ensure even color.
  • Reserve pasta water to adjust the sauce consistency for a glossy finish.
  • Use fresh herbs for the best flavor; parsley and dill bring brightness and freshness to the dish.
  • Sun-dried tomatoes add a lovely sweet and tangy depth—feel free to adjust the quantity to your taste.
  • Parmesan cheese can be substituted with Pecorino Romano for a sharper taste.
  • Red pepper flakes are optional and can be omitted for a milder dish.
  • This dish is best served immediately but can be reheated gently with added olive oil or a splash of pasta water.
  • Author: Maya
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://recipeteach.com/toasted-orzo-pasta-with-herby-garlic-olive-oil-and-sun-dried-tomatoes-recipe/