Ingredients
Method
- Cut 500g sungold tomatoes in halves. Thinly slice 2 medium shallots and 5 cloves garlic.
- In a dutch oven heat 1/4 cup olive oil on medium. Once hot, add in sliced shallots and garlic. Cook until soft but not brown, about 5 minutes. When the shallots and garlic are soft, add in the halved tomatoes and season with a generous pinch of salt. Continue cooking on medium-high until the tomatoes burst. You can use a wooden spoon or spatula to help them along!
- Turn off the heat and add 2 cups water to the cooked tomatoes. Using an immersion blender, blend until smooth. Once smooth, add in 1 cup orzo and another 1 cup water. Season again with another generous pinch of salt. Bring to a gentle simmer and cook on low, while continuously stirring, until the orzo is al dente and the sauce has thickened. The pasta might stick to the pot as the sauce thickens, so keep stirring to prevent burning.
- Mix in 4 tbsp unsalted butter, 1/2 cup grated parmesan and 1 tsp white balsamic vinegar. Mix until well combined — the sauce should be thick enough that a line made with a spoon through the pasta holds its shape and does not close for 3-4 seconds. Taste and adjust seasoning — it should be creamy and bright.
- Serve with fresh basil leaves and a drizzle of olive oil.
Notes
If using a large braiser, transfer the cooked tomatoes to a blender and pulse until smooth. Beware that a blender with hot contents can explode! I like to remove the lid plug and cover the hole with a kitchen towel, but proceed with caution!