Orzo Tomato Parmesan Dish (Printable)

Mediterranean-inspired orzo paired with cherry tomatoes, Parmesan, basil, and olive oil for a light main or side.

# 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 (plus extra for garnish)

→ 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

# Cooking Steps:

01 - Bring a large pot of salted water to a boil. Add the orzo and cook until al dente according to package instructions. 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 minced garlic and sauté for 30 seconds until fragrant.
03 - Add halved cherry tomatoes to the skillet. Cook 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 grated Parmesan, chopped basil, salt, and black pepper. Mix until creamy and well combined.
06 - Plate immediately and garnish with extra Parmesan and fresh basil leaves.

# Expert Tips:

01 -
  • The pasta water does something magical here, turning olive oil and tomato juice into a silky, natural sauce that clings to every grain of orzo.
  • It comes together in 25 minutes but tastes like you've been cooking all afternoon.
  • You can eat it warm, room temperature, or even chilled, making it shameless leftovers that somehow taste better the next day.
02 -
  • That reserved pasta water is not filler—the starch in it transforms olive oil into something silky that actual cream couldn't improve.
  • Don't let the garlic brown or it turns bitter and takes the whole dish with it; medium heat and a watchful eye are your friends here.
03 -
  • Let the tomatoes sit in the pan for a full minute before stirring—they'll soften faster and give up their juice more readily.
  • Always grate Parmesan fresh and close to serving time; pre-grated cheese has anti-caking agents that keep it from melting smoothly into the sauce.
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