Orzo Tomato Parmesan Delight (Printable Version)

Mediterranean orzo with cherry tomatoes, Parmesan, basil, and olive oil—simple and flavorful.

# 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 orzo and cook until al dente according to package instructions. Drain, reserving 1/4 cup of pasta water, and set aside.
02 - Heat 2 tablespoons of 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. Cook 3 to 4 minutes, stirring occasionally, until they soften and release their juices.
04 - Add cooked orzo and reserved pasta water to the skillet. Gently toss to combine and heat through for 1 to 2 minutes.
05 - Remove from heat. Stir in remaining olive oil, most of the Parmesan, chopped basil, salt, and black pepper. Mix until creamy and well combined.
06 - Serve immediately, garnished with extra Parmesan cheese and fresh basil leaves.

# Expert Hints:

01 -
  • It comes together in under thirty minutes, which means dinner on a weeknight without the stress.
  • The pasta water does the heavy lifting here, creating a silky sauce that clings to every grain without needing cream.
  • It's the kind of dish that tastes like you fussed, but you really just stood there stirring a skillet and feeling pleased with yourself.
02 -
  • Do not skip saving the pasta water—I once threw it away and had to eat grainy, separated pasta, and I learned that lesson the hard way.
  • Fresh Parmesan makes an enormous difference; the pre-grated stuff simply won't melt the same way, and your sauce will never achieve that creamy texture.
  • This dish waits for no one; make it right before you eat it, because the magic fades once it sits and cools.
03 -
  • Room-temperature ingredients cook more evenly than cold ones straight from the fridge, so take your tomatoes out a few minutes before you start if you remember.
  • The moment you taste the olive oil on its own is when you know if it's worth using; bad oil makes bad everything, so trust your instinct.
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