Orzo Tomato Parmesan Dish (Printable)

Mediterranean dish combining tender orzo, sweet cherry tomatoes, Parmesan, and fresh basil with 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 orzo and cook until al dente according to package directions. Drain, reserving 1/4 cup of cooking water, then set orzo 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 for 3 to 4 minutes, stirring occasionally, until tomatoes soften and release their juices.
04 - Add 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, chopped basil, salt, and black pepper. Mix until creamy and well combined.
06 - Serve immediately, garnished with additional Parmesan and fresh basil leaves.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, but tastes like you've been simmering something all afternoon.
  • The pasta soaks up the tomato juices and olive oil until each grain is buttery and flavorful, not a single boring bite.
  • One skillet means minimal cleanup, which is honestly the real reason this became a weeknight favorite.
02 -
  • Don't skip reserving the pasta water, that starchy liquid is what transforms separate ingredients into something creamy and cohesive, even without cream.
  • Under-seasoning the pasta water is the number one mistake that makes the final dish taste hollow, make it taste like the ocean and your orzo will thank you.
03 -
  • Taste your tomatoes before you start, if they're mealy or flavorless, this isn't the dish to make them shine, save your money for when they're in season and perfect.
  • Keep the heat medium and never let that garlic brown, the whole flavor profile changes in a second and you can't take it back.
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