One Pot Tomato Harissa Orzo Pasta

Right now we're all about cozy weeknight meals with: minimal effort, maximum flavour, and ideally as few dishes as possible. This tomato orzo pasta bake is exactly that. Pantry workhorses—like tomato paste, roasted red peppers, fire roasted tomatoes, and smoked paprika—bring deep flavors to this relatively quick cooking dish. And everything comes together in a single skillet! It's a one pot dinner that's in our regular rotation these days—and we hope it makes it into yours too.

Jump to:

• Key ingredients
• How to make
• A note on cooking acidic foods in cast iron pans
• Frequently asked questions
• 📖 Recipe

Key ingredients

Some of the key ingredients you'll need to make this one pot tomato harissa orzo:

• Red onions: We really love the bold flavor that red onions provide here. You can substitute yellow onions if you don't have red ones. Either way, take the time to let them brown before adding the other ingredients—it adds an extra level of flavor.
• Tomato paste: Cooking the tomato paste in olive oil—until the color darkens—helps cook out some of the bitter and "raw" flavors of tomato paste straight from the tube (or can). For even better flavor, buy "double concentrated" tomato paste if it's an option at the store.
• Harissa paste: This Tunisian hot pepper paste is a fast way to add heat to a dish. Harissa paste is usually sold in a small can or tube. Different brands vary in how spicy they are, so adjust accordingly. And remember, it's always easier to add more, rather than take out spice. If you can't find it, you can add crushed red pepper flakes (to taste) instead.
• Fire-roasted diced tomatoes: These canned tomatoes have an extra depth of flavor since they've been roasted. In a pinch, you could use regular canned diced tomatoes. I like to stock up on fire-roasted tomatoes when they go on sale—they're great to have in your pantry, especially when tomatoes are out of season!
• Orzo: Orzo is often sold in 12 oz (340 g) packages—so you'll need one full package for this recipe. If your package is a different size, don't worry, we got you covered! The cup equivalent is also included in the recipe below.
• Cannellini beans (or other white beans): Adding canned beans to this dish is a quick way to add protein to round out this meal. See below for other bean options, if you need a substitute.
• Spinach: We usually add a couple big handfuls of pre-washed baby spinach for convenience—but you could add chopped regular spinach or even kale if you prefer.
• Feta: Feta is creamy, salty, and tangy—making it a delicious garnish to this one pot orzo. It also gets golden brown after a quick trip to the oven. If you're vegan, use a vegan feta substitute; or leave out the feta, and garnish with a bit more flaky salt and lemon instead.
• Lemon: The lemon wedges are meant to be squeezed over the dish right before digging in. Broiling the lemons not only gives the wedges a pretty char—but it also mellows the sourness, which works well because the tomatoes are also acidic.

Find the recipe card below for the complete recipe, including all ingredients and instructions.

How to make

This cozy and flavorful orzo dinner comes together in 6 easy steps:

1. Cook the onions until golden brown
2. Add the other aromatics (tomato paste, garlic, harissa paste, smoked paprika)
3. Pour in liquids (stock and tomatoes) and bring to a boil
4. Stir in orzo and cook until al dente
5. Turn the oven to broil
6. Top with feta and lemons—then broil until golden brown

See, we told you it was easy!

A note on cooking acidic foods in cast iron pans

Summary

We recommend using either enamelled cast iron, stainless steel, or another non-reactive pan for cooking this tomato-based recipe. We absolutely love using this enamelled braiser/casserole! It can go from stovetop to oven, it's shallower than a Dutch oven so we prefer it for broiling (the toppings get closer to the heat element), and it comes with a lid so you can refrigerate leftovers directly in the pot. We've been using it for years and it's one of the more affordable enamelled cast iron options out there.

Keep reading below to learn more about cast iron pans and acidic foods.

Details

Cast iron reacts with acids. So cooking acidic foods—like tomatoes, lemon juice, and wine—in a raw cast iron pan can accelerate the trace amounts of metal that transfer from the pan to your food. Now, before you freak out, there's a few things to keep in mind:

1. The seasoning helps protect it: If the cast iron pan is well seasoned, it'll have a layer of polymerized oil between the raw cast iron and the acidic food. (To read more about seasoning and polymerization see this post). This polymerized oil helps protect the pan from reacting with acids. But, the reality is that there will be some areas of your pan that aren't fully coated/protected, and these areas will be the most susceptible.
2. Any noticeable taste differences happen after longer cook times: A quick splash of acid in a cast iron skillet isn't a big deal. We do that all the time at the end of cooking: like adding a squeeze of lemon or splash of white wine to the pan. But, cooking acidic foods for a long time in a cast iron pan is what might create a slightly metallic taste. America's Test Kitchen reported that their testers could detect a more metallic taste after a tomato sauce was simmered in a cast iron skillet for 30 minutes. This of course depends on how sensitive you are to different tastes—for example, I notice it a lot earlier than my husband does!
3. It's not necessarily bad for you: Putting aside the possible taste differences, trace amounts of iron from a cast iron pans can actually be nutritionally beneficial for individuals who are low in iron. In fact, this product purposely uses similar rationale to provide people with most of their daily iron needs.

We'll get back to talking about the food and this recipe now, but hopefully this info about cast iron pans and acidic foods is some helpful background info! If you're interested in reading more about cast iron, read these posts: Pros and Cons of Cast Iron Pans, How to Season a Cast Iron Pan, How to Take Care of Cast Iron.

Frequently asked questions

📖 Recipe