Right — I wasn’t even planning on making anything fancy. I just had a drawer full of cherry tomatoes that were about to turn, a few spring onions drooping in the back of the fridge, and a sad bunch of herbs I’d meant to use three dinners ago. But here we are — and let me tell you, this orzo pasta? It surprised me. Like, mid-bite pause, stare at the bowl kind of good.
The smell when everything’s roasting — garlic bursting in the oven, tomatoes starting to slump into their own jammy goodness — it makes the whole kitchen smell like late summer. And the best part? You chuck it all into one big pan at the end and it comes together into something… bright, herby, soft in all the right places. Bonus: it’s just as good room temp. Like if risotto went on a Mediterranean holiday and came back tan and relaxed.
Why You’ll Love It
- Totally meat-free but ridiculously satisfying
- Great way to use up herbs that are halfway to compost
- That roasted garlic + harissa combo is chef’s kiss
- Works hot or as a fancy “not sad” packed lunch
- Only one roasting tray and one big pot to clean
- Feels fancier than it is — looks great on the table
Ingredients
- 1 tsp rose harissa
- 1 tbsp red wine vinegar
- 1 tbsp olive oil
- 1kg cherry tomatoes (keep ’em on the vine if possible)
- 1 bunch spring onions
- 1 bulb garlic
- 30g soft herbs (basil, dill, mint — mix it up)
- 500g frozen or fresh broad beans
- 500g dried orzo pasta
- Extra virgin olive oil, for drizzling
How to Make It
Roast everything until soft and dreamy:
Mix harissa, vinegar, olive oil, salt and pepper in a big roasting tray. Toss in whole cherry tomatoes, whole spring onions, and garlic cloves (skin on, just smashed). Roast at 150°C (300°F) for 1 hour.
Build your base flavor:
Squeeze out the roasted garlic, chop it with the roasted spring onions and most of the herbs, then scrape it into a big pot.
Juice those tomatoes:
Pour the roasted tomatoes and all their pan juices through a coarse sieve into the pot. Use the back of a spoon to push all the good stuff through.
Cook the beans and orzo:
Boil broad beans in salted water for 2 mins, scoop them out, then cook the orzo in the same water according to the packet.
Marry it all together:
Drain the orzo, then toss it into the tomato sauce pot along with the broad beans. Turn the heat off and let it sit a few mins so the orzo drinks up all the flavour.
Finish with flair:
Toss into a big bowl, scatter the rest of the herbs on top, and finish with a good glug of extra virgin olive oil.
Common Mistakes and How to Dodge Them
Is my garlic burning in the oven?
If your oven runs hot, check it around the 40-minute mark. You want golden and soft — not crispy husks.
Forgot to smash the garlic first?
Don’t worry. You can still squeeze the cloves out post-roast — just might be a bit messier. Been there.
Too much liquid in the final mix?
Let it rest a bit after mixing the orzo in. It thickens up beautifully on its own.
Under-seasoned sauce?
That harissa brings heat, but not salt. Taste before serving and don’t be shy with extra Parmesan if you’ve got it.
Beans feel chewy?
If using fresh broad beans, you might need to pop the skins off the bigger ones. Fiddly, but worth it.
Storage and Reheating
Fridge:
Keeps 3–4 days in a sealed container. Gets even better the next day.
Microwave:
Totally fine. Add a splash of water before zapping to bring back the silkiness.
Oven:
If you want a little golden crisp on top, toss in a baking dish, top with breadcrumbs or cheese, and warm at 180°C for 15 mins.
Freezer:
Technically doable, but the orzo might go mushy. I say eat it fresh or next-day.
Frequently Asked Questions
Can I make this gluten-free?
Yep — swap the orzo for a GF small pasta shape. Just adjust the cooking time.
What if I don’t have harissa?
Use tomato paste + a pinch of chilli flakes. Or smoked paprika and a dash of vinegar.
Can I add cheese?
Oh absolutely. Feta works brilliantly on top. Or a little grated pecorino stirred through.
Nutrition Facts (Per Serving)
- Calories: 430 kcal
- Fat: 11g
- Carbs: 65g
- Protein: 14g
- Sodium: 180mg
- Sugar: 8g
Jamie Oliver Orzo Pasta
Description
Light, silky, and full of slow-roasted depth — a herby orzo dish that hits every warm-weather craving.
Ingredients
Instructions
- Roast tomatoes, garlic, and onions with harissa mixture at 150°C for 1 hour.
- Squeeze roasted garlic, chop with onions and herbs, put in large pot.
- Sieve tomatoes into pot and stir.
- Boil broad beans 2 mins, cook orzo in same water.
- Drain orzo, mix with sauce and beans.
- Let it sit, then serve with herbs and olive oil drizzle.
Notes
- Use whatever herbs you’ve got — even parsley works.
- If your tomatoes aren’t super ripe, add a pinch of sugar.
- Add crumbled feta or grilled halloumi if you want more protein.
- It’s perfect picnic food — doesn’t need to stay piping hot.