Orzo Tomato Parmesan Dish (Printer-friendly)

Tender orzo tossed with cherry tomatoes, Parmesan cheese, fresh basil, and olive oil for a bright, Mediterranean-inspired 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 (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 - Boil a large pot of salted water. Add orzo and cook until al dente according to package instructions. Drain, reserving 1/4 cup of 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 and cook for 3-4 minutes, stirring occasionally, until softened and juices release.
04 - Add cooked orzo and reserved pasta water to the skillet. Toss gently and heat through for 1-2 minutes.
05 - Remove from heat. Stir in remaining tablespoon olive oil, most Parmesan cheese, chopped basil, salt, and black pepper until creamy and well combined.
06 - Serve immediately, garnished with extra Parmesan and fresh basil leaves.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, with most of the work happening in one skillet while you're standing right there.
  • The garlic and tomatoes create their own silky sauce without any cream, so it feels lighter but tastes indulgent.
  • Those halved cherry tomatoes actually caramelize at the edges, which is where all the flavor lives.
02 -
  • Don't skip reserving that pasta water; the starch in it is what helps everything come together into something creamy without any cream at all.
  • If your tomatoes are watery or flavorless, they won't improve much in the skillet—taste one before you commit, and consider adding a pinch of sugar to draw out sweetness if needed.
03 -
  • Cook your garlic just until fragrant; let it brown even slightly and it becomes bitter and overshadows the tomatoes.
  • Taste your tomatoes raw before cooking—if they're bland, a small pinch of sugar coaxed into the skillet early can brighten the whole dish.
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