Orzo Tomato Parmesan Dish (Printable Version)

Tender orzo tossed with cherry tomatoes, Parmesan, basil, and olive oil for a fresh Mediterranean dish.

# What You'll Need:

→ Pasta

01 - 1 1/4 cups orzo pasta
02 - 1 teaspoon salt (for boiling water)

→ Vegetables

03 - 2 cups cherry tomatoes, halved
04 - 2 cloves garlic, finely minced
05 - 2 tablespoons fresh basil leaves, chopped (plus extra for garnish)

→ Dairy

06 - 2/3 cup freshly grated Parmesan cheese

→ Oils & Seasoning

07 - 3 tablespoons extra-virgin olive oil
08 - 1/2 teaspoon freshly ground black pepper
09 - Salt, to taste

# How-To Steps:

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 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 warm through for 1 to 2 minutes.
05 - Remove from heat. Stir in the 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 extra Parmesan and fresh basil leaves.

# Tips for Success:

01 -
  • It comes together in 25 minutes flat, so you can have dinner on the table before you've finished scrolling through your phone.
  • The pasta water creates this silky, creamy sauce without any cream, which tastes like you put in way more effort than you actually did.
  • Fresh basil and good olive oil make it taste Mediterranean and bright, like a little vacation for your taste buds.
02 -
  • Don't skip reserving the pasta water—that starchy liquid is what transforms this from a dry dish into something luxurious and cohesive.
  • Add the basil and olive oil after you take the pan off the heat, so the basil stays bright green and fragrant instead of turning dark and bitter.
03 -
  • If you want the tomatoes to break down more and create a thicker sauce, cook them for an extra 2 to 3 minutes and stir them more frequently.
  • Warm your serving bowls under hot water before plating—this keeps the orzo warm and reminds you to slow down and savor what you've made.
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