Orzo Tomato Parmesan (Printable Version)

Orzo pasta with cherry tomatoes, Parmesan, basil, and olive oil for a fresh Mediterranean-inspired meal.

# 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

# Step-by-Step Guide:

01 - Bring a large pot of salted water to a boil. Add the orzo and cook until al dente according to package instructions. Drain, reserving 1/4 cup of the cooking water, and set aside.
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 softened and juices are released.
04 - Add 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. Stir in remaining tablespoon of olive oil, most of the Parmesan cheese, chopped basil, salt, and black pepper until well combined and creamy.
06 - Plate the orzo mixture and garnish with extra Parmesan cheese and fresh basil leaves. Serve immediately.

# Additional Tips::

01 -
  • It comes together faster than ordering takeout, yet tastes like you spent all afternoon cooking.
  • Cherry tomatoes naturally create their own sauce as they soften, so you skip the heavy cream and still get something luxurious.
  • The Parmesan melts into the warm pasta and mingles with the olive oil, creating something that feels indulgent on a weeknight.
02 -
  • Don't skip reserving the pasta water—that starchy liquid is what transforms this from a dry dish into something creamy without any cream at all.
  • Taste the tomatoes before you cook them; if they're not sweet to begin with, this dish won't sing no matter what else you do.
  • Add the basil after removing from heat so it stays bright green and retains its fresh flavor rather than turning dark and muted.
03 -
  • Reserve that pasta water before draining—it's the difference between a dry dish and one with a light, silky sauce.
  • Don't let the cooked orzo sit in the colander too long, or it will stick together; move it into the warm skillet while it's still steaming.
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