Orzo Tomato Parmesan Dish (Print)

Tender orzo mingled with cherry tomatoes and Parmesan, enhanced by fresh basil and olive oil.

# Ingredients:

→ 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 (plus extra for garnish)

→ 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

# Directions:

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

# Expert Tips:

01 -
  • It comes together in under thirty minutes, so even a weeknight version of yourself can pull it off.
  • The pasta absorbs all those tomato juices and olive oil, so every bite tastes intentional and delicious.
  • It's one of those rare dishes that feels elegant enough for guests but simple enough to make on a Tuesday.
02 -
  • Save that pasta water—it's not just starchy water, it's the glue that makes everything creamy and cohesive without any cream.
  • Don't skip the fresh basil added at the end; dried basil turns bitter when it sits in the warm pasta, and fresh basil at the finish tastes like sunshine.
03 -
  • Taste the pasta water as it cooks—if it tastes like the sea, your pasta water will season everything perfectly without you adding extra salt later.
  • Have all your ingredients prepped before you start cooking; this dish moves fast and you won't want to be chopping basil while the tomatoes are cooling down.
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