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This easy One-Pot Basil and Tomato Orzo Recipe is perfect for busy weeknight meals. It’s flavorful, satisfying, and it’s ready in 30 minutes or less!
School is in session and most of us are looking for quick, easy, and filling meals to feed our families. However, that doesn’t mean we want to sacrifice taste. Simple meals can also be fun and full of flavor. This One-Pot Basil and Tomato Orzo Recipe fits the bill and will make your weeknight complete.
Most of my weeknight meals take less than 30 minutes to make. Our current weekly rotation menu is filled with Portobello Vegan Fajitas, Hearty Soups and Salads, Mac N Cheese, Instant Pot Meals, and this One-Pan Mexican Quinoa. So much flavor in such little time!
The ingredients for this Orzo Recipe are really simple too – you’ll need Olive Oil, Garlic, Dried Oregano, Crushed Red Pepper, Salt, Orzo Pasta, White Wine, Jarred/Canned Diced Tomatoes, Low-sodium Vegetable Broth, Capers, and Fresh Basil (full amounts in recipe card below).
Let’s get started…
Start with a flavorful base
Heat olive oil in a large skillet or pot over medium heat. Once the oil is shimmering, add the minced garlic, oregano, and crushed red pepper flakes. Sauté for 1 minute until garlic is lightly browned.
* TIP: Omit the red peppers to make this meal kid-friendly. You can always add them after serving.
Get that subtle toasty flavor
Add the orzo to the pot and stir to coat it well. Cook for 1-2 minutes to lightly toast the orzo and incorporate the flavors. Stir occasionally to prevent sticking to the pot.
Deglaze and add more body of flavor
Now pour in the white wine and cook until the liquid mostly cooks down. It should take about 1-2 minutes. Stir often to prevent burning.
- TIP: The wine can be omitted if you don’t have it on hand. Just skip the step entirely. If you need to glaze the pan a bit while the orzo is toasting, just splash a little bit of vegetable broth in the pan.
Time for the tomatoes!
Now add the jarred/canned diced tomatoes (with juices) and simmer for about 2-3 minutes. The tomatoes will slightly soften and absorb all that Italian flavoring!
TIP: I prefer Jovial Diced Tomatoes because they come in glass (which avoids BPA exposure) and taste better than canned. I usually find them at Whole Foods and they are sold on Amazon too. There are other brands that sell in glass too.
Final cooking step
Add the low-sodium vegetable broth and salt. Turn the heat up to get it boiling. Once it’s boiling, turn heat down to maintain a low simmer. Cover and cook for 7-10 minutes or until liquid has mostly cooked down and orzo is tender. Stir often to prevent sticking. Uncover the last few minutes of cook time so the liquid can cook down more.
Stir in more flavor!
Now remove the pot from the heat. Add the capers and fresh-cut basil. Stir to combine. Taste for seasoning and add more if needed. Let the orzo sit uncovered for 1-2 minutes. This will give it time to thicken up. Serve with vegan parmesan, fresh-cracked pepper and more fresh basil if desired.
I’d love to hear from you
If you make this One Pot Basil and Tomato Orzo Recipe, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
One Pot Basil and Tomato Orzo Recipe
- 2 1/2 tablespoons olive oil
- 4-5 cloves garlic , minced
- 1 teaspoon oregano
- 1/2 teaspoon red chili pepper flakes
- 1/2 teaspoon salt , more to taste
- 1 1/2 cups orzo pasta , uncooked
- 1/2 cup dry white wine
- 1 14.5 oz can/jar diced tomatoes (about 2 cups)
- 2 1/2 cups vegetable broth , low sodium
- 3 tablespoons capers
- 3/4 cup fresh basil , chopped
- Heat olive oil in a large skillet or pot over medium heat. Once the oil is shimmering, add garlic, oregano and crushed red pepper flakes. Sauté for 1 minute until garlic is lightly browned. Stir often to avoid burning the garlic.
- Add the orzo and stir to coat well. Cook for 1-2 minutes to lightly toast the orzo and incorporate flavors. Move around occasionally to prevent sticking.
- Pour in the white wine and cook until the liquid mostly cooks down. About 1-2 minutes.
- Now add the diced tomatoes (with juices) and simmer for 2-3 minutes.
- Add the vegetable broth and salt. Turn heat up to get it boiling. Once boiling, turn heat down to maintain a low simmer. Cover and cook for 7-10 minutes or until liquid has mostly cooked down and orzo is tender. Stir often to prevent sticking. Uncover the last few minutes of cook time.
- Remove from heat. Add the capers and fresh basil. Stir to combine. Taste for seasoning and add more if needed. Let the orzo sit uncovered for 1-2 minutes. This will give it time to thicken up. Serve with vegan parmesan and fresh-cracked pepper. Enjoy!