Simple and Easy One Pot Sungold Tomato Orzo Pasta
This simple Sungold Tomato Orzo Pasta is the perfect meal to transition from Summer to Fall.
Use fresh, sweet sun gold tomatoes to make a delightful pasta sauce.
Cooked altogether with orzo in one large skillet, it’s a delightful and simple pasta you’ll want seconds of.
I love a one pot meal using later summer tomatoes like this one and this one. And the sweet sungold cherry tomatoes in this pasta are truly the best way to celebrate tomato season.
What are sungold tomatoes?
Sun gold tomatoes are a hybrid of regular cherry tomatoes. They are abundant in the summer months and have a striking golden hue. They have a fruity and sweet flavor that when cooked down into a sauce you get a sauce with a creamy texture and touch of sweetness.
Why you’ll love this one pot pasta
- It’s quick and easy to make!
- This sungold tomato pasta is made in just one pot.
- A summery pasta that takes you from Summer to Fall.
- Make this for 2-3 large dinner portions or as a side dish with your favourite protein for 4 people.
- Sweet sungold tomatoes provide a burst of flavour that’s hard to resist!
Ingredients needed to make this sungold tomato pasta
Sungold tomatoes: sweet sungold tomatoes are the perfect ingredient for this creamy one pot orzo pasta
Orzo: dry orzo pasta is perfect for this quick-cooking sungold tomato pasta recipe
Broth: you can use chicken or vegetable broth to cook the pasta
Cream: I like to use a light cream to give the sauce some creaminess without making it too rich
Lemon juice: lemon juice brightens up the pasta flavor
Fresh basil: fresh basil is the best fresh herb to pair with the tomato sauce
Seasonings: garlic cloves, dried oregano, dried thyme, salt and a pinch of red pepper flakes add deeper flavor to the sungold tomato sauce
How to make this sungold tomato orzo pasta
Step 1: In a pot with a lid, heat oil over medium-high heat. When the oil is hot, turn to medium heat and add the tomatoes and cover the pot with a lid. Cook on medium heat for about 5 minutes until the sun golds just start to burst.
Step 2: When the tomatoes are starting to burst, add the sliced garlic, dried oregano, dried thyme, salt and chili flakes and stir. Keep at a simmer, on medium-low heat, stirring often for about 5-7 minutes until the tomatoes start to break down and their juices release, crushing the tomatoes with the back of a spoon or fork to break them all down.
Step 3: Stir the orzo into the tomato mixture and then add in the broth and stir. Turn up the heat to high and bring to a boil. Once boiling, turn to medium-low heat and keep at a simmer with the lid mostly on. Stir every 3-4 minutes to keep the orzo from sticking to the bottom of the pot. Cook for about 10-12 minutes or until most of the liquid is absorbed and the orzo is cooked to al dente.
Step 4: Stir in the cream and butter and cook for 1 more minute.
Step 5: Remove the pot from the heat, stir the lemon juice, freshly grated parmesan cheese and fresh basil into the cooked pasta. Serve immediately with more parmesan cheese and fresh basil if desired.
Expert tips for making this orzo pasta
- Serve as a main dish in big bowls for 2-3 people or make this as a tasty side for 4 people paired with grilled chicken or Italian or chicken sausage.
- Use ripe sun gold tomatoes for the best flavour.
- I like to make this recipe in a large skillet or braiser with a lid or dutch oven with a lid.
- A good substitute for lemon juice is white wine vinegar.
Common questions
What if I can’t find sungold tomatoes?
If you can’t find sungold tomatoes at the grocery store, try a local farmers’ market. In a pinch swap sungold tomatoes for sweet cherry tomatoes. While the sauce will be more of a reddish colour, you’ll still get a creamy and delicious one pot orzo pasta that’s super flavouful.
Can I use a different pasta shape?
I don’t recommend using a different pasta shape. This recipe has been created using quick-cooking orzo so any long pasta won’t work well.
How to store
Store leftovers in an airtight container for up to 3 days.
More tomato recipes to make from the blog
20-Minute Burst Cherry Tomato Pasta with Burrata
One Pan Baked Gnocchi with Boursin Cheese & Tomatoes
One Pan Baked Chicken with Tomatoes & Oregano
Simple and Easy One Pot Sungold Tomato Orzo Pasta
Ingredients
- 2 tbsp extra-virgin olive oil
- 2 cups sungold tomatoes
- 2 large garlic cloves (or 4 small), sliced thin
- 1/2 tsp dried oregano
- 1/4 tsp dried thyme
- 1 1/4 tsp kosher salt
- pinch of chili flakes
- 1 1/4 cup dry orzo pasta
- 3 cups chicken or vegetable broth
- 1/4 cup 10% or light cream
- 1 tbsp butter
- 1/2 cup freshly grated parmesan cheese
- 2 tsp lemon juice
- 1 tbsp fresh minced basil plus more to garnish
Instructions
- In a braiser, skillet or dutch oven with a lid, heat oil over medium-high heat. When the oil is hot, turn to medium heat and add the tomatoes and cover the pot with a lid. Cook on medium heat for about 5 minutes until the tomatoes just start to burst.
- When the tomatoes are starting to burst, add the sliced garlic, dried oregano, dried thyme, salt and chili flakes and stir. Keep at a simmer, on medium-low heat, stirring often for about 5-7 minutes until the tomatoes start to break down and their juices release, crushing the tomatoes with the back of a spoon or fork to break them all down.
- Stir the orzo into the tomato mixture and then add in the broth and stir. Turn up the heat to high and bring to a boil. Once boiling, turn to medium-low heat and keep at a simmer with the lid mostly on. Stir every 3-4 minutes to keep the orzo from sticking to the bottom of the pot. Cook for about 10-12 minutes or until most of the liquid is absorbed and the orzo is cooked to al dente.
- Stir in the cream and butter and cook for 1 more minute.
- Remove the pot from the heat, stir in the lemon juice, freshly grated parmesan cheese and fresh basil. Serve immediately with more parmesan cheese and fresh basil if desired.
Notes
- Serve as a main dish in big bowls for 2-3 people or make this as a tasty side for 4 people paired with grilled chicken or Italian or chicken sausage.
- Use ripe sun gold tomatoes for the best flavour.
