Orzo Tomato Parmesan Dish (Print View)

Mediterranean orzo with cherry tomatoes, Parmesan, basil, and olive oil for a light, flavorful dish.

# Components:

→ 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

# Directions:

01 - Bring a large pot of salted water to a boil. Add orzo and cook until al dente according to package directions. Drain, reserving 1/4 cup 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 are released.
04 - Add cooked orzo and reserved pasta water to the skillet. Toss gently to combine and heat through for 1-2 minutes.
05 - Remove from heat. Stir in remaining tablespoon olive oil, most Parmesan, chopped basil, salt, and black pepper. Mix until creamy.
06 - Serve immediately, garnished with remaining Parmesan and fresh basil leaves.

# Expert Advice:

01 -
  • It comes together faster than you'd think, making weeknight dinners feel less like a chore and more like a small victory.
  • The pasta water creates this silky sauce that makes you wonder why you ever reached for cream.
  • It tastes like summer even when it's not, which might be the most useful kitchen trick I've learned.
02 -
  • Don't drain the pasta completely dry—that starchy water is the secret to creamy sauce without cream, and it makes the difference between a dry dish and a luxurious one.
  • The basil goes in off heat because hot pans turn basil dark and bitter, which is a lesson I learned by not following this step exactly.
03 -
  • Reserve the pasta water before draining—seriously, so many people forget this step and then scramble for a fix.
  • Grate your Parmesan fresh right before you need it; the difference between fresh-grated and pre-shredded is the difference between creamy and grainy.
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