Marry Me Sundried Tomato Orzo
If you’re planning to propose to your loved one (or coax them into proposing), this marry me sundried tomato pasta is the perfect dish to get them in the right mood. It comes together in 20 minutes, and is packed with flavor!
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Why You’ll Love This Recipe
- It’s in the name! This recipe is SO GOOD, your significant other will want to marry you. If you’re married already… I’m sure it is in part thanks to your stellar cooking.
- As such, this marry me sundried tomato orzo makes a lovely meal for a date night, Valentine’s Day, or an anniversary dinner.
- The truth is in the seasonings. The combination of herbs, spices, white wine, and lemon zest takes this dish to the next level. Additionally, the coconut milk gives this orzo dish a beautiful creamy quality.
- Since it only takes 20 minutes, you can use this marry me sundried tomato orzo as a reliable weeknight dinner recipe.
- This is a one-pan recipe, which means fewer dishes to wash!
Sun Dried Tomatoes
Sundried tomatoes have a Mediterranean origin, and their roots can be traced back to countries like Italy and Greece. The practice of drying tomatoes in the sun is a traditional method that has been employed for centuries to preserve the abundant harvest during the peak season.
The warm and sunny climates of the Mediterranean regions provided an ideal environment for air-drying, allowing people to extend the shelf life of tomatoes and savor their intense flavors throughout the year.
In these regions, sudried tomatoes became a culinary staple and a flavorful addition to various dishes. They are cherished for their concentrated taste, which adds a robust and sweet-savory flavor profile to salads, pasta, sandwiches, and more.
While the traditional method involves air-drying tomatoes in the sun, modern production often uses dehydrators or ovens to speed up the process. As a matter of fact, I have a homemade sundried tomato recipe in case you want to make this recipe entirely from scratch.
Imagine the transformation – the tomatoes slowly shriveling, becoming leathery and slightly chewy. The result? Sundried tomatoes that carry the essence of summer, bursting with a concentrated tomato flavor.
Orzo Pasta
Orzo is a type of pasta that is shaped like small grains of rice. Despite its rice-like appearance, orzo is made from wheat semolina or white flour, just like traditional pasta. It is a versatile ingredient and is commonly used in various Mediterranean and Middle Eastern cuisines.
The name orzo is Italian, meaning barley, and this pasta is often mistaken for rice due to its shape. It has a smooth texture and a slightly chewy consistency when cooked.
It’s a great addition to salads and soups, as well as a key ingredient in this marry me sundried tomato orzo. The resulting dish is creamy and flavorful, similar to a risotto.
Kithchenware and Equipment
One of the best things about this recipe is its simplicity. It takes about 20 minutes, and you barely need to do anything.
As a result, you only require minimal kitchenware:
- Cutting board and knife to dice the onions, sundried tomatoes, and garlic.
- A deep skillet (non-stick, cast iron, or stainless steel) to cook the meal
- A silicone or wooden spatula to stir the ingredients
If you’re looking to upgrade your cookware or treat yourself, all of my favorite kitchen essentials are listed here.
How to Make This Recipe
Start by prepping your ingredients. Drain the liquid from the chickpeas (and save it for later). Dice the onions and tomatoes. Mince the garlic and juice the lemon. This will make the process easier down the line.
Heat the sun dried tomato oil in a skillet over medium heat, then add the chickpeas and toss them with oil. Then, add the spices and tomato paste, and mix everything together again until the chickpeas are fully coated. Simmer for a couple of minutes.
Next, add the garlic, onion, and orzo. Combine the new ingredients with the chickpeas and pour in the wine to deglaze the pan.
For the next step, add vegetable broth and bring the contents to an even simmer for about 5 minutes.
Finally, add the coconut milk, spinach, and sun dried tomatoes. Stir to combine and cook for another two minutes until the spinach wilts. Drizzle with fresh lemon juice, garnish with zest and vegan feta (optional) and serve!
Hack It!
- For a gluten-free version of this recipe, you can turn it into a risotto. You will need to use arborio rice, and toast it with spices and oil for a couple of minutes when you add it to a pan. You will also need more vegetable broth, adding it in small increments once the previous bit of liquid absorbs into the rice.
- I love using coconut milk to create a creamy texture for pasta sauces like this one. However, I also know that for many people, the flavor of coconut milk overpowers everything else. For this recipe, you can use soy milk or cashew milk to reach a similar effect.
- With a few garnishes, you can serve this dish right in the skillet. It makes a beautiful centerpiece for a dinner party!
- If you avoid alcohol for any reason, you can deglaze the pan with some diluted apple cider vinegar.
- If you love greens, you can use more than what is listed. Add extra spinach, kale, or fresh herbs to really make the colors pop!
Other Recipes You’ll Love
- One Pot Green Pasta
- Vegan Lasagna Soup
- Lemon Garlic Pasta
- Spicy Peanut Noodles
- Homemade Cauliflower Gnocchi
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The Recipe: Marry Me Sundried Tomato Orzo
Ingredients
- 1 to 1 ½ cups orzo, dry
- 8.5 oz chickpeas, 1 small can, drained and rinsed
- 1 tbsp sun dried tomato oil
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 2 tsp paprika
- ½ tsp red pepper flakes
- ½ tsp garlic powder
- 1 yellow onion, diced
- 2 cloves garlic, minced
- ⅓ cup white wine
- 1½ cup vegetable broth
- 1 cup coconut milk, or soy milk
- ½ cup sun dried tomatoes, diced
- 1 cup baby spinach
- ½ lemon, zested and juiced, optional
- vegan feta, to garnish, optional
Equipment
Instructions
- In a skillet over medium heat, add the chickpeas and sun dried tomato oil and toss. Then add the spices and tomato paste, and toss again until covered. Simmer for 2-3 minutes until slightly crisped.
- Add the garlic, onion and orzo and stir. Add the wine and deglaze the pan. Add 1 1/2 cups of vegetable broth, bring to a boil, and then lower heat and simmer for an additional 5 minutes.
- Add the coconut milk, spinach and sun dried tomatoes. Stir until combined and simmer for an additional two minutes. Finish with fresh lemon juice if desired.
