Ingredients:

  • 1 tbsp olive oil
  • 1 medium (150g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 medium (100g) carrot, diced small
  • 2 tbsp (32g) tomato paste
  • 1 can (14.5 oz / 411g) diced tomatoes
  • 4 cups (950ml) chicken broth
  • 1/2 tsp (3g) dried oregano
  • 1/4 tsp (1g) red pepper flakes
  • 1/2 cup (100g) uncooked orzo pasta
  • 2 tbsp (30ml) heavy cream
  • 1 tsp (5g) sugar
  • 1/4 cup (10g) fresh basil leaves, torn
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil in a pot over medium heat. Add the diced onion and carrot and cook for about 5 minutes, stirring occasionally, until the onions are translucent and fragrant. Stir in the minced garlic and cook for 60 seconds more.
  2. Add the tomato paste to the center of the pot. Stir constantly for 2-3 minutes until the paste turns from bright red to a deep burgundy color. Pour in the diced tomatoes, broth, oregano, red pepper flakes, and sugar. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  3. Stir in the uncooked orzo. Simmer uncovered for 8-10 minutes, stirring occasionally to prevent sticking, until the pasta is tender but still al dente.
  4. Remove the pot from the heat. Stir in the heavy cream and fresh basil. Season with salt and pepper according to preference.