Save There's something about the way cherry tomatoes collapse in a hot pan that makes me forget I'm cooking something simple. A friend brought a bag of them from her garden one summer afternoon, and I had a half-empty box of orzo sitting in the pantry—the kind of ingredient you buy with good intentions but never quite use. Twenty minutes later, the kitchen smelled like garlic and sweet tomato juice, and I realized this wasn't just a weeknight dinner, it was the kind of dish that tastes like abundance on a budget.
I made this dish for a potluck once, nervous about bringing something so unpretentious to a table full of elaborate casseroles. But people came back for seconds, and someone asked for the recipe scribbled on a napkin as they were leaving. That's when I knew—sometimes the best meals are the ones that don't try too hard.
Ingredients
- Orzo pasta (250 g): This rice-shaped pasta is the secret to the dish's creamy texture; it absorbs sauce beautifully without needing cream.
- Cherry tomatoes (300 g, halved): Their natural sweetness and juice are everything—ripe ones make a difference, so choose ones that feel heavy in your hand.
- Garlic (2 cloves, minced): Mince it finely so it melts into the oil and flavors the whole dish without overpowering.
- Fresh basil (2 tbsp chopped): Add it at the end to preserve that bright, peppery flavor that gets lost when it cooks too long.
- Parmesan cheese (60 g, freshly grated): Freshly grated is worth the effort—pre-grated versions have anticaking agents that prevent it from melting smoothly.
- Extra-virgin olive oil (3 tbsp): Use one you actually enjoy tasting; this dish is simple enough that the oil's quality really shines.
- Salt and black pepper: Taste as you go—the pasta water carries salt, so you won't need as much as you'd think.
Instructions
- Get the water boiling:
- Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. The kitchen will start to smell clean and full of possibility. Add the orzo and stir occasionally so it doesn't stick to itself.
- Cook the orzo:
- Follow the package timing but taste it a minute before the suggested time—you want it tender but still with a slight resistance when you bite it. Drain it in a colander, but keep 1/4 cup of that starchy cooking water in a bowl; you'll need it to bring everything together.
- Build the tomato base:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat, then add your minced garlic. Listen for it to sizzle gently—don't let it brown or it turns bitter. After about 30 seconds, add your halved tomatoes and let them work their magic for 3 to 4 minutes, stirring now and then as they begin to burst and release their juice.
- Bring it all together:
- Add the drained orzo to the skillet along with that reserved pasta water. The heat will soften any remaining tomato skin and the liquid will create a loose, silky sauce. Toss gently for about a minute, letting everything warm through and get acquainted.
- Finish with finesse:
- Remove the pan from heat and stir in the remaining tablespoon of olive oil, most of the Parmesan, the fresh basil, and a grind of black pepper. Taste it and add salt only if it needs it—the cheese and pasta water will have already salted things nicely. Mix until the sauce clings to every grain of orzo.
- Plate and celebrate:
- Divide among bowls and top each one with an extra flourish of Parmesan and a small handful of fresh basil. Eat it while it's still warm, with good bread nearby to catch any sauce that escapes.
Save This dish transformed itself into something I made regularly when my schedule felt chaotic. Those twenty-five minutes became a ritual—not because it was complicated, but because it gave me time to breathe between work and evening, and at the end I had something warm and real to show for it.
When to Make This
Midweek when you're tired of the usual rotation, in summer when cherry tomatoes are abundant and cheap, or as a side dish when you're grilling something and need something that won't fight for attention on the plate. It's also excellent cold the next day if you have leftovers, though somehow there rarely are.
Ways to Make It Your Own
This recipe is a canvas if you want it to be. A pinch of red pepper flakes stirred into the garlic creates gentle heat that doesn't overpower. A handful of fresh spinach or arugula added at the very end brings earthiness and color. If you prefer sharper cheese, swap the Parmesan for Pecorino Romano—the result will taste more assertive and Mediterranean. Some cooks add a splash of balsamic vinegar or a small handful of pine nuts for richness.
Serving and Pairing
This works as a light main course on its own, or as a generous side alongside roasted chicken or grilled fish. A crisp white wine like Pinot Grigio cuts through the richness of the oil and cheese, making the whole meal feel intentional rather than thrown together. For a complete dinner, pair it with a simple green salad dressed in lemon and olive oil, and crusty bread for soaking up every last bit of sauce.
- Make extra for lunch the next day; it tastes different and often better after the flavors have rested.
- If you're doubling the recipe, don't double the garlic and salt—taste as you go.
- Leftover orzo keeps for three days refrigerated and reheats gently with a splash of water and a drizzle of olive oil.
Save Some dishes change how you cook; this one changes how you think about what counts as dinner. It taught me that simplicity and quality ingredients are never boring.
Recipe FAQ
- → What type of pasta is used in this dish?
Orzo pasta, a small rice-shaped pasta, is used here for its tender texture and ability to absorb flavors.
- → Can I substitute Parmesan cheese with another cheese?
Yes, Pecorino Romano can be used for a sharper taste, or vegan Parmesan substitutes for dairy-free variations.
- → How do I prevent the tomatoes from becoming mushy?
Cook the cherry tomatoes just until they begin to soften and release juices, about 3-4 minutes, to maintain some texture.
- → Is this dish suitable for gluten-free diets?
Using gluten-free orzo pasta makes this dish appropriate for gluten-free diets without compromising flavor.
- → What wine pairs well with this dish?
A crisp white wine, such as Pinot Grigio, complements the freshness and lightness of the dish perfectly.
- → Can I add greens to enhance the dish?
Yes, sautéed spinach or arugula can be added for extra color and nutritional value.