Orzo Tomato Parmesan 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 orzo and cook until al dente according to package instructions. Drain, reserving 1/4 cup of the cooking water.

02 - Heat 2 tablespoons of extra-virgin 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 cooked orzo and reserved pasta water to the skillet. Toss gently and heat through for 1 to 2 minutes.

05 - Remove skillet from heat. Stir in remaining tablespoon of olive oil, most of the Parmesan, chopped basil, salt, and black pepper until creamy and well combined.

06 - Plate immediately, garnishing with remaining Parmesan and fresh basil leaves.

# Expert Suggestions:

01 -

The cherry tomatoes burst in your mouth creating little pockets of sweet brightness
It comes together faster than delivery but tastes like something from a lovely Italian kitchen
You can serve it warm, at room temperature, or even cold the next day

02 -

That splash of pasta water is not optional, it turns the dish from dry to creamy
Overcooking the garlic makes it bitter so watch it like a hawk
The orzo keeps absorbing liquid so serve it as soon as it is done

03 -

Use a box grater for the Parmesan instead of a microplane for better texture
Halve the tomatoes while the pasta water heats up to save time
Have all your ingredients measured and ready before you start cooking