Easy Tomato Orzo

Ingredients

• 12 ounces dry orzo
• 8 ounces cremini mushrooms, trimmed, wiped clean, and sliced
• 1 tablespoon extra virgin olive oil
• 1 red onion, peeled and thinly sliced
• 3 cloves garlic, peeled and minced
• 1-2 teaspoons sugar (to taste)
• 1/4 teaspoon crushed red pepper (or to taste)
• 14.5-ounce can crushed tomatoes
• 1 tablespoon balsamic vinegar
• 3 ounces baby spinach, roughly chopped
• Salt and pepper, to taste
• Smoked olive oil (optional, for serving)

Instructions

1. Cook the Orzo:

   • Bring a large pot of salted water to a boil. Add the orzo and cook until just shy of al dente, about 7 minutes.
   • Reserve 1/4 cup of the pasta water and then drain the orzo. Set aside.

2. Prepare the Sauce:

   • Wipe out the pot and return it to the stovetop over medium heat.
   • Add the mushrooms and cook for 5–7 minutes, until they begin to release their liquid.
   • Add the extra virgin olive oil and sliced red onion. Cook, stirring occasionally, until the mushrooms deepen in color and the onion softens, about 7–9 minutes.
   • Stir in the minced garlic, a pinch of sugar, and crushed red pepper. Cook for 1 minute until fragrant.
   • Pour in the crushed tomatoes and balsamic vinegar. Bring to a boil, then reduce the heat to medium-low. Simmer rapidly for 10–15 minutes. If the sauce starts to stick or evaporates too quickly, add a splash of water and lower the heat.

3. Finish the Sauce:

   • Add the chopped spinach to the pot and cook for 2–3 minutes until wilted.
   • Add the cooked orzo and toss to coat. Cook for an additional 1–2 minutes, adding a splash of reserved pasta water as needed to reach the desired consistency.
   • Taste and season with salt, pepper, sugar, or additional crushed red pepper as needed.

4. Serve:

   • Divide the orzo between shallow bowls.
   • Drizzle with smoked olive oil if using.
   • Enjoy!

Feel free to adjust seasoning to your taste and enjoy your delicious orzo dish!