Orzo Tomato Parmesan Dish (Printable)

A light, Mediterranean dish combining orzo, juicy tomatoes, Parmesan, and fresh basil in olive oil.

# Ingredient List:

→ 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

# 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 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 softened and juices are released.
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 skillet 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 - Serve immediately, garnished with extra Parmesan and fresh basil leaves.

# Expert Advice:

01 -
  • It's ready in 25 minutes but tastes like comfort food that's been building flavor for hours.
  • The pasta absorbs all that garlicky tomato juice while staying perfectly tender, so every bite is flavorful.
  • You can make it for dinner on a busy night or bring it to a potluck and watch people ask for the recipe.
02 -
  • Don't skip draining the pasta—soggy orzo will turn to mush when it sits in the pan with all that heat and moisture.
  • That reserved pasta water is your secret weapon; the starch in it creates a natural, creamy coating without any cream, which is why this comes together so beautifully.
  • Taste everything before serving because salt levels vary depending on your cheese and pasta brand, and a final adjustment makes all the difference.
03 -
  • Grate your Parmesan fresh just before cooking because pre-grated versions don't melt into the pasta as smoothly and tend to clump.
  • Reserve pasta water before you drain—that starchy liquid is what makes this silky without needing any cream, so don't skip it.
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