Ingredients
Method
- Cut 500g sungold tomatoes in halves. Thinly slice 2 medium shallots and 5 cloves garlic.
- In a large dutch oven heat ¼ 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 are cooked down and jammy. You can use a wooden spoon or spatula to help them along!
- Turn off the heat and add 2 cups water, then blend until smooth using an immersion blender. Alternatively, transfer tomatoes to a blender, cover in 2 cups water and 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, about 10-15 minutes. The pasta might stick to the pot as the sauce thickens, so keep stirring to prevent burning.
- Mix in 4 tablespoon unsalted butter, ½ cup grated parmesan and 1 teaspoon 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
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!