Tender orzo combined with cherry tomatoes, Parmesan, and fresh basil in a light, flavorful 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
# Method:
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 water, then 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 for 3-4 minutes, stirring occasionally, until tomatoes soften and release their juices.
04 - Add the cooked orzo and reserved pasta water to the skillet. Toss gently and heat through for 1-2 minutes.
05 - Remove skillet from heat. Stir in remaining tablespoon of olive oil, most of the Parmesan, chopped basil, salt, and black pepper. Mix thoroughly until creamy.
06 - Serve immediately, garnished with remaining Parmesan and fresh basil leaves.
