Creamy Orzo with Garlic, Parmesan, and Blistered Tomatoes

Method7 steps · about 25 min

1. 1

   Step 1: Wash and dry the tomatoes, leaving them whole. Wash, dry and chop the parsley (1 cup). Peel and mince the garlic, and grate the Parmesan (¼–½ cup). Have the measured pasta, yogurt and cooking water ready before heating the pan.

   Uses 5 cups cherry tomatoes, about 1½ lb as a guide · 4 garlic cloves, minced · ¼–½ cup Parmesan, grated and held for the finish · 1 cup fresh parsley, chopped · Water, as needed to wash tomatoes and parsley; discarded

2. 2

   Step 2: Heat the 2 tbsp olive oil in a medium saucepan over medium-high heat until shimmering. Carefully add the whole tomatoes and minced garlic, then a big pinch each of salt and black pepper. Stir to coat and cover. Cook for about 5–8 minutes, checking from 5 minutes, until the tomatoes soften.

   Soften tomatoes: check from 5 minutes · 5 minUses All the whole tomatoes and minced garlic prepared in step 1 · 2 tbsp extra virgin olive oil · A big pinch of salt for the tomatoes · A big pinch of black pepper for the tomatoes

3. 3

   Step 3: Uncover and press the softened tomatoes against the side of the pan with a wooden spoon until they burst. Cook uncovered for another 3–5 minutes, checking from 3 minutes, until they soften further and release plenty of juice.

   Stew tomatoes: check from 3 minutes · 3 minUses All the covered-pan tomatoes and oil from step 2

4. 4

   Step 4: Stir in the 2 cups dry orzo. Add water to cover the pasta and tomatoes by about 1 inch, using 3–4 cups as a guide. Add a big pinch each of salt and pepper. Cook uncovered over medium heat for about 10 minutes, stirring occasionally to prevent scorching. While liquid remains in the pan, temper the yogurt in the next step. Continue until the pasta is tender and most of the liquid is absorbed.

   Check orzo tenderness · 10 minUses All the released tomato sauce from step 3 · 2 cups dry orzo pasta · Cooking water, using the 3–4 cup guide to cover the pasta and tomatoes by about 1 inch · A big pinch of salt for the pasta · A big pinch of black pepper for the pasta

5. 5

   Step 5: Before the orzo has absorbed its cooking liquid, spoon some warm tomato liquid from the pan into a large measuring cup. Whisk in the 1 cup Greek yogurt thoroughly, warming it so it is no longer fridge-cold. Keep the pasta cooking and stir it as needed while doing this.

   Uses Some warm liquid drawn from the same cooking pan in step 4 before it is absorbed; amount and whole share are unmeasured · 1 cup Greek yogurt

6. 6

   Step 6: When the orzo is tender and has absorbed most of its liquid, turn off the heat. Stir in all the tempered yogurt mixture until creamy.

   Uses The tender pasta and sauce remaining in the pan from step 4, after the separate liquid draw for yogurt · All the warm yogurt and drawn cooking-liquid mixture from step 5

7. 7

   Step 7: Stir in the prepared ¼–½ cup Parmesan and 1 cup chopped parsley. Taste and adjust salt, pepper or additional Parmesan only as needed. Serve promptly in four portions.

   Uses All the off-heat yogurt-enriched orzo from step 6 · The ¼–½ cup grated Parmesan held in step 1 · All the 1 cup chopped parsley held in step 1 · Additional salt only if needed after tasting · Additional black pepper only if needed after tasting · Additional grated Parmesan, only if wanted after tasting