Save The first time I made this orzo, I was supposed to be making a fancy risotto for a dinner party, but I completely messed up the rice calculations. I spotted a bag of orzo in the pantry and decided to improvise. My friends actually liked it better than the risotto would have been and now it is my go-to when I want something that feels special but comes together in under half an hour.
Last summer I made this for a last minute patio dinner when my sister dropped by unexpectedly. We ate it straight from the skillet standing up in the kitchen because nobody wanted to bother with plates. That is the kind of recipe this is, meant to be shared and enjoyed without fuss.
Ingredients
- Orzo pasta: This rice shaped pasta catches all the little tomato juices and cheese in its curves
- Cherry tomatoes: They sweetness matters here so taste one before cooking
- Garlic: Freshly minced gives the best flavor but garlic powder works in a pinch
- Fresh basil: Do not skip this, it makes the whole dish sing
- Parmesan cheese: Grate it yourself if you can, pre grated does not melt the same way
- Extra virgin olive oil: This is the backbone of the dish so use the good stuff
- Salt and black pepper: Finish with a generous grind of pepper right before serving
Instructions
- Boil the orzo:
- Bring a large pot of salted water to a rolling boil and cook the orzo until it is tender but still has a little bite to it. Before draining, scoop out about a quarter cup of the starchy cooking water and set it aside.
- Sauté the garlic:
- While the pasta bubbles away, warm two tablespoons of olive oil in a large skillet over medium heat until it shimmers. Toss in the minced garlic and let it sizzle for just thirty seconds until you can smell it, do not let it brown.
- Cook the tomatoes:
- Add the halved cherry tomatoes to the skillet and stir them occasionally. You want them to soften and start collapsing so they release their juices into the oil.
- Combine everything:
- Add the cooked orzo and that reserved pasta water to the skillet. Toss it all together for a minute or two so the orzo absorbs some of those tomato juices.
- Finish with cheese and herbs:
- Take the skillet off the heat and stir in the last tablespoon of olive oil, most of the Parmesan, the chopped basil, salt, and pepper. The cheese should melt into a creamy coating.
- Serve it up:
- Plate the orzo right away while it is still hot and scatter extra Parmesan and fresh basil leaves on top.
Save This became the official request at every family gathering after my nephew declared it better than birthday cake. Children are sometimes very wrong but in this case he was onto something. It is just one of those dishes that makes people happy.
Make It Your Own
I have added handfuls of baby spinach when the tomatoes go in and watched it wilt down into something green and lovely. Sautéed zucchini works beautifully too. Do not be afraid to use whatever vegetables look good at the market.
Worth Knowing
A pinch of red pepper flakes in the oil with the garlic changes the whole character of the dish. It is not spicy, just warm and inviting in a different way.
Leftovers And Storage
This reheats surprisingly well with a splash of water and a quick toss in a warm skillet. The flavors actually get better overnight.
- Store in an airtight container in the fridge for up to three days
- Add a little fresh basil when reheating to wake it up
- It also works cold as a pasta salad for lunch the next day
Save Serve this with a simple green salad and maybe some crusty bread to soak up any juices. It is uncomplicated food that makes people feel taken care of.
Your Questions Answered
- → How do I cook the orzo for best texture?
Boil the orzo in salted water until al dente, usually following package instructions. Drain and reserve some cooking water to adjust the sauce consistency if needed.
- → Can I use other cheeses instead of Parmesan?
Yes, Pecorino Romano works well for a sharper flavor. Vegan Parmesan substitutes are good dairy-free alternatives.
- → What herbs pair best with this dish?
Fresh basil enhances the Mediterranean flavors, adding a bright, aromatic touch that complements the tomatoes and cheese.
- → How can I add extra greens to the dish?
Sautéed spinach or arugula can be stirred in during the final step for added color and nutrients without overpowering the flavors.
- → What wine pairs nicely with this meal?
A crisp white wine like Pinot Grigio balances the richness of the Parmesan and the freshness of the tomatoes perfectly.