Orzo Tomato Parmesan Pasta (Print Version)

Mediterranean orzo pasta with cherry tomatoes, Parmesan, garlic, and fresh basil in 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 according to package instructions until al dente. Drain, reserving 1/4 cup of pasta cooking water, and set aside.
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 the halved cherry tomatoes to the skillet and cook for 3 to 4 minutes, stirring occasionally until they 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 from heat. Stir in the remaining tablespoon of olive oil, most of the Parmesan, chopped basil, salt, and black pepper until creamy and well combined.
06 - Plate immediately and garnish with remaining Parmesan and fresh basil leaves.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, leaving you time to actually enjoy dinner instead of standing over the stove.
  • The pasta soaks up all the tomato flavors, so every bite tastes like concentrated summer even in the middle of winter.
  • It works equally well as a main course or tucked into a lunchbox, making it ridiculously versatile.
02 -
  • Never skip reserving pasta water, because that starchy liquid is what creates that silky, cohesive sauce that makes this dish better than the sum of its parts.
  • Add the basil after removing from heat, because cooking it into oblivion turns fresh basil into an unpleasant, blackened mess that tastes faintly of grief.
  • Fresh Parmesan makes an enormous difference here because it melts into the warmth of the pasta instead of staying in little shreds.
03 -
  • Save your pasta water before draining, because this starchy liquid is worth more than gold when it comes to creating silky, cohesive sauces.
  • Buy whole Parmesan and keep it wrapped in parchment paper in your fridge, because freshly grated cheese melts into the warm pasta in a way that pre-shredded cheese simply cannot.
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