Orzo Tomato Parmesan Dish (Print Version)

Mediterranean-inspired orzo with cherry tomatoes, Parmesan, olive oil, and fresh basil for a flavorful dish.

# What You'll Need:

→ Pasta

01 - 1 1/4 cups orzo pasta
02 - 1 tsp salt (for boiling water)

→ Vegetables

03 - 2 cups cherry tomatoes, halved
04 - 2 cloves garlic, finely minced
05 - 2 tbsp fresh basil leaves, chopped

→ Dairy

06 - 2/3 cup freshly grated Parmesan cheese

→ Oils & Seasoning

07 - 3 tbsp extra-virgin olive oil
08 - 1/2 tsp freshly ground black pepper
09 - Salt, to taste

# Cooking Steps:

01 - Bring a large pot of salted water to a boil. Add the orzo and cook until al dente according to package directions. Drain, reserving 1/4 cup pasta water.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
03 - Add halved cherry tomatoes to the skillet. Cook for 3 to 4 minutes, stirring occasionally, until softened and juices release.
04 - Add cooked orzo and reserved pasta water to the skillet. Toss gently to combine and warm through for 1 to 2 minutes.
05 - Remove from heat. Stir in remaining 1 tablespoon olive oil, most of the Parmesan, chopped basil, salt, and black pepper until creamy and well combined.
06 - Plate immediately, garnished with remaining Parmesan and fresh basil leaves.

# Expert Advice:

01 -
  • It tastes like a restaurant dish but comes together faster than ordering takeout.
  • The pasta water does the heavy lifting, creating a silky sauce with barely any cream.
  • Cherry tomatoes split and caramelize just enough to release their sweetness without falling apart.
02 -
  • Don't use all your Parmesan while cooking—the last tablespoon needs to finish the dish, and what you save for garnish reminds you this is special.
  • Resist the urge to add cream or butter; the starchy pasta water + good olive oil already create something silky enough, and you'll taste the ingredients instead of masking them.
03 -
  • Cook the orzo one minute under the package time; it'll finish softening in the pan with the residual heat and remain tender instead of turning to paste.
  • Never skip reserving pasta water—that starch is what transforms separate ingredients into something that feels like it belongs together.
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