Orzo Tomato Parmesan Dish (Print Version)

Tender orzo combines with cherry tomatoes, fresh basil, and Parmesan for a flavorful Mediterranean dish.

# 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 and reserve 1/4 cup of the pasta cooking water.
02 - While orzo cooks, 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 3–4 minutes, stirring occasionally, until tomatoes soften and release juices.
04 - Add cooked orzo and reserved pasta water to the skillet. Toss gently to combine and heat through for 1–2 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 incorporated.
06 - Serve immediately, garnished with extra Parmesan and fresh basil leaves.

# Additional Tips::

01 -
  • It comes together faster than you'd expect, making weeknight cooking feel less like a chore and more like a small gift to yourself.
  • The tomatoes break down just enough to coat everything with their own sauce, so you're not fighting a dry plate.
  • Parmesan and basil do the heavy lifting flavor-wise, meaning you can relax about seasoning perfectly.
02 -
  • Don't skip saving the pasta water—that starchy liquid is what creates the silky coating instead of leaving the orzo naked and sad.
  • The tomatoes need to break down just enough to release their juice, but not so much that they turn into a paste; three to four minutes is usually the sweet spot.
03 -
  • Grate your Parmesan just before serving; it melts into the warm pasta and coats everything with the most delicate flavor.
  • If your tomatoes are pale or disappointing, let them cook a minute or two longer so they have time to concentrate their sweetness and character.
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