Food & Cooking Recipes Ingredients Pasta and Grains Orzo with Plum Tomatoes and Oregano Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Be sure to cook your orzo al dente; if overcooked, the tiny rice-shaped pasta becomes mushy. 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 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. 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. Rate it Print