Save There's something about the way cherry tomatoes burst in a hot skillet that still catches me off guard, even after making this dish countless times. One summer afternoon, I was rushing to put together dinner for friends who'd dropped by unexpectedly, and I reached for a box of orzo instead of my usual spaghetti. What emerged from that improvisation—tender rice-shaped pasta tossed with sweet, jammy tomatoes and nutty Parmesan—became the dish I make whenever I want something that feels both simple and special. It's the kind of recipe that works magic with just a handful of ingredients and about twenty minutes of your time.
I made this for my neighbor one evening in late June when her kitchen was being renovated, and she ate the whole bowl while sitting on my back porch steps, barely saying a word until she was done. Then she looked up and asked if it was hard to make, and I realized that the best meals are the ones that taste complicated but feel effortless to share.
Ingredients
- Orzo pasta (250 g): This little rice-shaped pasta holds onto the tomato juices better than long noodles would, and it cooks in the time it takes you to prepare everything else.
- Cherry tomatoes (300 g, halved): Look for tomatoes that smell sweet at the stem—that's your signal they'll taste good.
- Garlic (2 cloves, minced): Don't skip the mincing step; tiny pieces dissolve into the oil and flavor everything evenly.
- Fresh basil (2 tbsp, plus extra): Tear it by hand rather than chopping if you can, to avoid bruising the delicate leaves.
- Parmesan cheese (60 g, freshly grated): Pre-grated cheese has anti-caking agents that prevent it from melting smoothly, so take the extra minute to grate it yourself.
- Extra-virgin olive oil (3 tbsp): This is where quality matters most; use one you'd actually taste on bread.
- Salt and black pepper: Season in layers rather than all at once at the end.
Instructions
- Get your water boiling:
- Fill a large pot with water, add a teaspoon of salt, and let it come to a rolling boil. The water should taste like the sea—this is your only seasoning for the pasta itself.
- Cook the orzo:
- Stir the orzo into the boiling water and cook according to the package time, usually around 9 minutes. You want each grain tender but still with a slight bite, not mushy.
- Prepare your aromatics:
- While the pasta cooks, mince your garlic fine enough that it almost disappears into the oil. Set the halved cherry tomatoes nearby so you're ready when the skillet heats up.
- Warm the oil and garlic:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat, then add the garlic. After about 30 seconds, when the kitchen smells like garlic and you can see it turning just barely golden, you're at the right moment.
- Cook the tomatoes:
- Add the cherry tomatoes to the skillet and let them sit undisturbed for a minute before stirring occasionally. After 3 to 4 minutes, they'll soften and start releasing their juices, and you'll see the oil turn slightly pink and concentrate in flavor.
- Bring everything together:
- Drain your orzo, reserving about a quarter cup of the starchy cooking water. Add the hot pasta to the skillet along with that reserved water, and toss gently for a minute or two until everything is heated through and the sauce coats each piece.
- Finish with finesse:
- Remove from heat and stir in the remaining tablespoon of olive oil, most of the Parmesan, the torn basil, salt, and pepper. Taste and adjust—you might need more salt or a crack more pepper depending on your tomatoes.
Save I learned this lesson the hard way one winter when I made this dish with pale, greenhouse tomatoes that had traveled too far to develop flavor. Now I taste everything before it hits the pan, and I treat summer tomatoes with the reverence they deserve.
Making It Your Own
This recipe is a beautiful blank canvas, and I've found myself playing with it depending on what's in my fridge or what I'm craving. A handful of arugula or fresh spinach stirred in at the end adds color and a peppery note, while a pinch of red pepper flakes whispered into the garlic gives it a gentle warmth without overwhelming the tomatoes. I've also swapped the Parmesan for Pecorino Romano when I wanted something with more bite, or used a vegan cheese when cooking for friends with dairy restrictions—the formula is flexible without ever losing its Mediterranean soul.
Pairing and Serving
Serve this straight from the skillet while everything is still warm and the basil is at its brightest. A glass of something crisp—Pinot Grigio or even a light Vermentino—feels right alongside it, especially on warm evenings when you want dinner to feel both nourishing and effortless. I often put out a wedge of Parmesan and a microplane on the table so people can grate more over their bowl if they want, turning a simple dish into something they helped finish.
Timing and Make-Ahead Ideas
From the moment you fill your pot with water to when you're plating, this dish takes about 25 minutes, with very little active work. You can prep your ingredients—mincing garlic, halving tomatoes, grating cheese—earlier in the day, which means the actual cooking feels like assembly. Leftovers keep in the refrigerator for two days, though I'd add a splash of olive oil when reheating to bring back that silkiness.
- If you're cooking for a crowd, this recipe doubles easily in a wider skillet or two pans side by side.
- Fresh basil loses its brightness when reheated, so save some to stir in just before serving.
- The pasta water is your secret ingredient—don't be shy about using it to loosen everything into a gentle sauce.
Save This is the kind of recipe that teaches you something new every time you make it, if you're paying attention to how the tomatoes behave or what your particular garlic and basil bring to the table. Make it once and it becomes yours.
Recipe FAQs
- → How long should orzo be cooked?
Orzo should be cooked until just al dente, usually according to package instructions, about 8-10 minutes in boiling salted water.
- → Can I substitute Parmesan cheese?
Pecorino Romano can be used for a sharper, saltier profile, or a vegan cheese can replace Parmesan for dairy-free preferences.
- → What kind of olive oil is best?
Extra-virgin olive oil is recommended for its rich flavor and aroma, enhancing the dish's Mediterranean character.
- → How can I add some heat to the dish?
Add a pinch of red pepper flakes while sautéing garlic to introduce a gentle, spicy kick without overpowering other flavors.
- → Is this dish suitable for vegetarians?
Yes, this dish is vegetarian-friendly, featuring pasta, vegetables, cheese, and herbs without meat or animal-derived broths.
- → Can I add more vegetables to this dish?
Leafy greens like spinach or arugula can be sautéed and added for extra nutrients and color, complementing the tomato and Parmesan.