Orzo Tomato Parmesan Delight (Printable)

Tender orzo tossed with cherry tomatoes, Parmesan, and fresh basil, offering a bright, flavorful Italian-inspired plate.

# 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

# Method:

01 - Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until al dente. Drain, reserving 1/4 cup of the 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 halved cherry tomatoes to the skillet and cook for 3 to 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 to 2 minutes.
05 - Remove from heat and 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 - Plate immediately and garnish with extra Parmesan and fresh basil leaves.

# Expert Advice:

01 -
  • Ready in 25 minutes, which means you can pull together dinner while catching up on your day.
  • The pasta water creates a creamy sauce without any cream, just pure tomato and olive oil emulsion.
  • Tastes even better the next day when all the flavors have gotten to know each other.
02 -
  • Don't skip reserving the pasta water—that starchy liquid is what transforms this from dry and lonely to silky and cohesive.
  • Add the basil at the end, after you've removed the pan from heat, so it stays bright and fragrant instead of turning dark and bitter.
03 -
  • Use a microplane grater for the Parmesan so it melts into the dish like snow instead of sitting in little shreds.
  • If your tomatoes are watery or bland, cook them a minute longer to concentrate their natural sweetness before adding the pasta.
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