Orzo Tomato Parmesan Dish (Printable Version)

A Mediterranean-inspired dish featuring orzo, cherry tomatoes, Parmesan, and olive oil in a light, flavorful blend.

# What You'll Need:

→ Pasta

01 - 1¼ 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 - ⅔ cup freshly grated Parmesan cheese

→ Oils & Seasoning

07 - 3 tbsp extra-virgin olive oil
08 - ½ 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 ¼ cup of 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 skillet. Cook 3–4 minutes, stirring occasionally, until softened and juices release.
04 - Add cooked orzo and reserved pasta water to skillet. Toss gently to combine and warm through for 1–2 minutes.
05 - Remove from heat. Stir in remaining 1 tablespoon olive oil, most Parmesan, chopped basil, salt, and black pepper until creamy and well blended.
06 - Serve immediately garnished with extra Parmesan and fresh basil leaves.

# Expert Advice:

01 -
  • It's ready faster than takeout arrives, yet tastes like a restaurant nailed it on the first try.
  • Everything softens together into this creamy, olive oil-rich finish without any cream at all.
  • Perfect for nights when you want to eat well without the fuss of complicated techniques.
02 -
  • Reserve that pasta water before draining—it sounds small, but it's what turns this from dry and separate into creamy and unified.
  • Fresh Parmesan makes an actual difference here because you're not cooking it down into a sauce, so the grainy texture and sharp flavor stay prominent.
03 -
  • If the dish feels too dry after a few minutes of sitting, loosen it up with an extra splash of pasta water or a drizzle of olive oil rather than adding more cheese.
  • Tear or chop the basil with your hands right before adding it instead of using a knife, which bruises the leaves and makes them darken faster.
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