Name: Marry Me Tomato Orzo
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoons olive oil, divided; 1 can chickpeas, 15 oz drained, rinsed, and patted dry; 1 teaspoon Italian seasoning, divided; 1 teaspoon paprika; ¾ teaspoon salt, divided; ½ teaspoon black pepper, divided; 3 garlic cloves, minced; 1 Red Gold Canned Whole Peeled Tomatoes 28 oz; 2 cups vegetable or chicken stock; 1 cup dry orzo; ½ cup heavy cream; ½ cup grated Parmesan cheese; ¼ teaspoon red pepper flakes, optional; ¼ cup chopped fresh basil, plus more for serving

This creamy tomato orzo recipe is a simple, comforting dish where tender rice‑shaped pasta simmers with Red Gold Tomatoes, aromatics, and herbs to create a creamy, flavorful one‑pot meal. This orzo is basically the cozy, silky cousin of classic tomato orzo — richer, smoother, and perfect when you want something that feels like a hug in a bowl. @feelgoodfoodie @thefeedfeed

Ingredients

2 tablespoons olive oil, divided
1 can chickpeas, 15 oz drained, rinsed, and patted dry
1 teaspoon Italian seasoning, divided
1 teaspoon paprika
¾ teaspoon salt, divided
½ teaspoon black pepper, divided
3 garlic cloves, minced
1 Red Gold Canned Whole Peeled Tomatoes 28 oz
2 cups vegetable or chicken stock
1 cup dry orzo
½ cup heavy cream
½ cup grated Parmesan cheese
¼ teaspoon red pepper flakes, optional
¼ cup chopped fresh basil, plus more for serving

Instructions

Step one

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chickpeas and season with ½ teaspoon Italian seasoning, paprika, ¼ teaspoon salt, and ¼ teaspoon black pepper. Cook 8–10 minutes, stirring occasionally, until crisp and golden. Transfer to a plate.

Step two

In the same skillet, heat remaining olive oil over medium heat. Add garlic and cook 1 minute until fragrant. Add Red Gold Whole Peeled Tomatoes and crush with a potato masher until you get a crushed consistency.

Step three

Stir in stock, orzo, remaining Italian seasoning, salt, black pepper, and red pepper flakes if using. Bring to a gentle boil, then reduce heat to medium-low. Cook 10–12 minutes, stirring often, until orzo is tender and most liquid is absorbed.

Step four

Stir in heavy cream and Parmesan. Cook 1–2 minutes until creamy. Remove from heat and stir in basil. Serve topped with crispy chickpeas and more basil.