Orzo Tomato Parmesan (Printable)

Tender orzo paired with juicy cherry tomatoes and Parmesan, finished with fresh basil and olive oil.

# 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

# How To Make It:

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.
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. Cook for 3 to 4 minutes, stirring occasionally, until tomatoes soften and release their juices.
04 - Add the cooked orzo and reserved pasta water to the skillet. Toss gently to combine and heat through for 1 to 2 minutes.
05 - Remove skillet from heat. Stir in remaining tablespoon of olive oil, most of the Parmesan cheese, chopped basil, salt, and black pepper. Mix until creamy and well combined.
06 - Plate immediately and garnish with remaining Parmesan cheese and fresh basil leaves.

# Expert Tips:

01 -
  • It comes together faster than you'd believe, leaving your stovetop practically spotless.
  • The tomatoes do most of the work for you, breaking down into a silky, naturally salty sauce.
  • Orzo has this forgiving texture that soaks up flavor without turning into mush.
  • It works equally well as a main course or tucked next to grilled chicken at dinner parties.
02 -
  • Reserve the pasta water before you drain it—that starch is what makes the sauce coat the orzo instead of sliding to the bottom of the pan.
  • Add the basil after you remove from heat; even 30 seconds of cooking turns it dark and musty instead of bright and fresh.
  • Don't use pre-grated Parmesan if you can help it; it has anti-caking agents that create a grainy texture instead of melting into something creamy.
03 -
  • The quality of your tomatoes matters more than any other single ingredient; one mediocre tomato can drag the whole dish down, so choose ones that smell sweet and feel ripe.
  • Don't be tempted to skip grating the Parmesan fresh—it's the difference between a dish that tastes homemade and one that tastes like you followed a shortcut.
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