Orzo Tomato Parmesan Dish (Printable)

Mediterranean-style orzo with cherry tomatoes, Parmesan, and fragrant basil in olive oil.

# What You 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

→ 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

# Directions:

01 - Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain and set aside, reserving 1/4 cup of the pasta 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 the halved cherry tomatoes to the skillet. Cook for 3 to 4 minutes, stirring occasionally, until the 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 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. Serve immediately garnished with extra Parmesan and fresh basil leaves.

# Expert Hints:

01 -
  • It's ready in less time than it takes to order delivery, yet feels restaurant-quality.
  • Cherry tomatoes do most of the heavy lifting—they soften into a silky sauce without cream or tomato paste.
  • One skillet means minimal cleanup, which honestly matters when you're hungry.
02 -
  • Pasta water is your friend—that starch is what makes the whole dish creamy without any dairy beyond the cheese, so don't skip saving it or using it generously.
  • Timing matters more than precision here; if you add the basil and final olive oil while the pan is still hot, you'll cook away the flavors you're trying to highlight.
03 -
  • Reserve that pasta water before draining—it's non-negotiable for the creamy consistency that makes people ask what's in it.
  • Don't skip the step of cooking the tomatoes in the hot oil first; that releases their natural sweetness and creates the base of your sauce.
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