Spicy Tomato Orzo — a plant-based Italian recipe by BOSH!
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Spicy Tomato Orzo

This is one of those recipes we find ourselves making on repeat, especially on a weeknight when we want something proper and comforting but don't have loads of time. The orzo soaks up all that spicy, rich tomato sauce and turns into something almost risotto-like, which we absolutely love. You get this deep, jammy tomato flavour from the cherry tomatoes and sun-dried tomatoes together, with a gentle kick of heat that builds as you eat. It's the kind of bowl that makes you go back for seconds before you've even finished your first. Honestly, make this tonight.

Cook: 20 min
Serves 4

Before You Start

  • Large pan
  • Vegetable stock pot mixed with 600ml boiling water

Ingredients

  • 1 tsp smoked paprika
  • 1 tsp chilli powder
  • 2 tbsp harissa paste
  • 1 tbsp tomato purée
  • ½ tsp cayenne pepper - optional
  • 300g orzo
  • 2 tbsp thick balsamic vinegar
  • 100g plant-based cream
  • 1 handful of basil leaves
  • handful of spinach - optional
  • 600ml boiling water
  • 1 red onion - peeled and chopped
  • 4 garlic cloves - peeled and chopped
  • 2 packs of cherry tomatoes halved
  • 280g sun-dried tomatoes chopped
  • 1 vegetable stock pot
  • olive oil
  • Salt & pepper to taste

Method

1

Prepare the ingredients

  • Peel and dice the onions and garlic
  • Halve the cherry tomatoes
  • Roughly chop the sun-dried tomatoes
  • Mix the stock pot with 600ml boiling water
2

Make the base

  • Place a large pan over a medium heat and add a drizzle of olive oil (we use the oil from the sun-dried tomatoes)
  • Once warm, add the diced onion, garlic and a pinch of salt
  • Mix well and cook for 5-10 minutes, or until the onion begins to feel soft
  • Once the onion is soft, add the paprika, chilli powder, cayenne pepper (if using) and chopped cherry tomatoes
  • Mix well and cook for a few minutes until the tomatoes begin to soften
  • At this point, stir through the chopped sun-dried tomatoes, tomato puree and harissa paste and cook for a couple of minutes
3

Cook the orzo

  • Stir through the orzo until it's completely coated in that delicious tomatoey sauce before adding half of the stock water
  • Once the water has been absorbed, slowly keep adding the stock until the orzo is completely cooked
4

Finish the orzo

  • When all of the water is nearly absorbed and the pasta feels cooked, stir through the balsamic vinegar, plant-based cream and spinach (if using)
5

To serve

  • Top with some basil leaves and cracked fresh pepper on top

Tips & Variations

  • Use the sun-dried tomato oil: We know we already said it, but trust us on this one. Don't drain and discard that oil. It's liquid gold and it makes a real difference to the final flavour.
  • Control the heat: If you're cooking for people who don't love spice, start with less chilli and taste as you go. You can always add more but you can't take it out once it's in.
  • Stir often towards the end: Orzo catches on the bottom of the pan if you leave it alone, so keep stirring once the stock goes in. It only takes a couple of minutes and it's worth it for that perfect silky texture.

Why This Works

The trick here is using the oil from the sun-dried tomatoes to cook your base. It's already packed with flavour and it instantly gives the whole dish a depth you just can't get from plain olive oil. Cooking the orzo straight in the sauce rather than separately means it absorbs everything and gets incredibly creamy and saucy, which is what makes this feel so special for a 20-minute dinner.