Fiery orzo combined with garlic, tomatoes, chili and fresh basil for a quick, hearty Italian-inspired meal.
# What You'll Need:
→ Pasta
01 - 10.5 oz orzo pasta
→ Arrabbiata Sauce
02 - 2 tablespoons extra virgin olive oil
03 - 4 cloves garlic, finely chopped
04 - 1 medium red chili, thinly sliced or 1 teaspoon red pepper flakes
05 - 28 oz canned diced tomatoes
06 - 2 tablespoons tomato paste
07 - 1 teaspoon sugar
08 - 1 teaspoon salt
09 - Freshly ground black pepper, to taste
10 - 1/2 teaspoon dried oregano (optional)
→ To Finish
11 - 1 cup fresh basil, roughly chopped
12 - 1.75 oz Parmigiano Reggiano or vegetarian hard cheese, grated
13 - Extra chili flakes, for serving (optional)
# Directions:
01 - In a large pot, bring salted water to a boil. Cook orzo according to package directions until al dente. Drain well and set aside.
02 - Heat extra virgin olive oil in a large skillet over medium heat. Add finely chopped garlic and chili or red pepper flakes, sautéing for about 1 minute until fragrant but not browned.
03 - Stir in the tomato paste and cook for 1 minute. Add canned diced tomatoes, sugar, salt, black pepper, and oregano. Bring to a gentle simmer, cooking for 10–12 minutes and stirring occasionally, until the sauce thickens.
04 - Add the cooked orzo to the skillet with sauce. Toss to coat thoroughly and let warm through for 1–2 minutes.
05 - Remove from heat. Stir in the chopped basil and half the grated cheese. Serve immediately, garnished with the remaining cheese and extra chili flakes if desired.
