Orzo Tomato Parmesan Dish (Printable)

Tender orzo tossed with juicy cherry tomatoes, Parmesan, basil, and olive oil for a light flavorful 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

# Directions:

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 the cooking water.
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 3-4 minutes, stirring occasionally, until tomatoes soften and release their juices.
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, chopped basil, salt, and black pepper until creamy and well combined.
06 - Plate immediately, garnished with extra Parmesan and fresh basil leaves.

# Expert Advice:

01 -
  • Ready in 25 minutes but tastes like you spent all afternoon in the kitchen.
  • The tomatoes break down and mingle with the olive oil, creating a sauce that feels luxurious without any cream.
  • It's one of those dishes that works as a main course, a side dish, or even cold the next day if you're lucky enough to have leftovers.
02 -
  • Don't skip saving the pasta water—it's the secret to making this creamy without any cream, and it makes all the difference between a dry dish and a silky one.
  • Add the oil and cheese after you take the pan off the heat so they don't separate and turn greasy; finishing off heat keeps everything emulsified and smooth.
03 -
  • Buy Parmesan in a wedge and grate it yourself—the difference between that and pre-grated is the difference between silky and sandy, and your dish will taste noticeably better.
  • If you're eating this cold the next day, bring it back to room temperature and add a tiny drizzle of fresh olive oil to revive it, because the cheese will have soaked up the moisture overnight.
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