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Spicy Sun-Dried Tomato Mozzarella Orzo Recipe

Spicy Sun-Dried Tomato Mozzarella Orzo

If you're in search of a delightful and satisfying dish that combines rich flavors with a hint of spice, look no further than Spicy Sun-Dried Tomato Mozzarella Orzo. This mouthwatering recipe is perfect for a quick weeknight dinner or a festive gathering where you want to impress your guests without spending hours in the kitchen.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Spicy Sun-Dried Tomato Mozzarella Orzo
  • 1 cup orzo pasta A small, rice-shaped pasta that cooks quickly.
  • 2 tbsp olive oil For sautéing and adding flavor.
  • 3 cloves garlic minced
  • 1/2 cup sun-dried tomatoes chopped, adds a sweet, tangy depth.
  • 1 tsp red pepper flakes Adjust to taste for desired spice level.
  • 1 cup vegetable broth To cook the orzo and infuse flavor.
  • 1 cup cherry tomatoes halved, freshness that complements the dish.
  • 1 cup mozzarella cheese cubed, for creaminess and richness.
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Equipment

  • Large pot
  • Skillet
  • Colander
  • Wooden spoon
  • Measuring Cups and Spoons
  • Knife and Cutting Board

Method
 

  1. Step 1: Start by bringing a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions, usually about 8-10 minutes. Stir occasionally to prevent it from sticking. Once cooked, drain the orzo in a colander and set aside.
  2. Step 2: In a large skillet, heat the olive oil over medium heat. Once hot, add the minced garlic. Sauté for about 1 minute, or until fragrant, being careful not to let it burn.
  3. Step 3: Stir in the chopped sun-dried tomatoes and red pepper flakes. Cook for an additional 2 minutes, allowing the flavors to meld together.
  4. Step 4: Pour in the vegetable broth, bringing the mixture to a gentle simmer. This will deglaze the skillet, lifting any flavorful bits stuck to the bottom.
  5. Step 5: Once the broth is simmering, add the halved cherry tomatoes and your drained orzo. Stir well to combine all the ingredients. Let it cook for 2-3 minutes.
  6. Step 6: Remove the skillet from heat and gently fold in the cubed mozzarella cheese. The residual heat will melt the mozzarella slightly.
  7. Step 7: Finally, season with salt and pepper to taste. Adjust the seasoning as needed, ensuring the flavors are well balanced.

Notes

Make it vegan by substituting mozzarella with a plant-based cheese. Store leftovers in the fridge for up to 3 days.