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Orzo with Plum Tomatoes and Oregano

Be sure to cook your orzo al dente; if overcooked, the tiny rice-shaped pasta becomes mushy.

  • servings: 4

Ingredients

  • 1 cup orzo
  • 2 garlic cloves, slivered
  • 1 tablespoon extra-virgin olive oil
  • 2 plum tomatoes, seeded and coarsely chopped
  • 1 tablespoon fresh oregano
  • 1 tablespoon lemon juice
  • Kosher salt and freshly ground black pepper

Directions

  1. Step 1

    In a large pot of boiling salted water, add the orzo and cook 10 to 12 minutes. Meanwhile, in a small saucepan over medium heat, combine the garlic and oil and cook 1 to 2 minutes. Using a slotted spoon, remove the garlic from the oil and discard. Remove the pan from the heat and add the tomatoes, oregano, and lemon juice. Set aside.

  2. Step 2

    Drain the orzo and transfer to a bowl. Add the tomato mixture and toss. Season with salt and pepper. Serve warm or at room temperature.