Save The first time I made orzo with tomatoes and Parmesan, I was rushing to feed unexpected guests who'd shown up right as I was about to order takeout. I had cherry tomatoes sitting on the counter from a farmers market run earlier that day, a half-empty box of orzo, and a wedge of Parmesan. My grandmother always said simple ingredients treated with respect make the best meals, and this dish proved her right yet again.
My friend Sarah stayed late one rainy evening, helping me prep tomatoes while we talked about everything and nothing. We stood over the skillet, watching the cherry tomatoes burst and release their juices, filling the kitchen with this incredible summery smell even though it was October. That night became a monthly tradition, and this orzo is still what we make when we need to reconnect without any fuss.
Ingredients
- 250 g orzo pasta: This rice-shaped pasta absorbs flavors beautifully and creates this gorgeous texture somewhere between risotto and regular pasta
- 300 g cherry tomatoes, halved: Sweet cherry tomatoes work better than larger varieties here because they release just enough juice to coat the orzo without making it watery
- 2 cloves garlic, finely minced: Get your knife sharp and cut these tiny so they dissolve into the oil, infusing every bite without any harsh chunks
- 60 g freshly grated Parmesan cheese: Buy a wedge and grate it yourself, those pre-grated tubs have anti-caking agents that prevent melting into that creamy consistency you want
- 3 tbsp extra-virgin olive oil: This is not the place to save money, good olive oil carries half the flavor in this simple dish
- 2 tbsp fresh basil, chopped: Tear or chop it right before serving so the oils stay vibrant and dont turn dark
Instructions
- Get your orzo started:
- Bring a large pot of salted water to boil, dump in your orzo, and cook it until it's al dente with just a tiny bit of bite in the center
- Build the flavor base:
- While the orzo bubbles away, heat 2 tablespoons olive oil in a large skillet over medium heat and toss in your minced garlic, letting it sizzle for 30 seconds until the whole kitchen smells amazing
- Let the tomatoes do their thing:
- Add those halved cherry tomatoes to the skillet and cook them for 3 to 4 minutes, stirring occasionally until they start blistering and releasing their juices
- Bring it all together:
- Toss in the cooked orzo along with 1/4 cup of that starchy pasta water you reserved, gently mixing everything so the orzo can soak up all those tomato juices
- Finish it like a restaurant dish:
- Pull the skillet off the heat and stir in the remaining olive oil, most of the Parmesan, basil, salt, and pepper until it's creamy and glossy
Save This recipe became my go-to for dinner parties because everyone assumes it took way more effort than it actually did. I've served it alongside roasted chicken and I've eaten it straight from the skillet standing over the sink at midnight, and honestly, both ways feel perfect.
Making It Your Own
Sometimes I'll add a handful of spinach right at the end, letting it wilt in the residual heat. Other times, especially in winter, a pinch of red pepper flakes makes everything feel cozy and warm without overpowering the delicate tomato flavor.
What To Serve With It
A glass of crisp Pinot Grigio cuts through the Parmesan beautifully. If you want to make it more substantial, a simple green salad with lemon vinaigrette balances the richness perfectly.
Storage And Leftovers
This reheats surprisingly well the next day, though I like to splash in a tiny bit more olive oil and warm it gently in a skillet rather than the microwave to keep the texture from getting gummy. The flavors actually deepen overnight, making it one of those rare pasta dishes that might taste even better as leftovers than it did fresh.
- Store in an airtight container for up to 3 days
- Add a splash of water or olive oil when reheating
- The basil will darken, so top with fresh leaves when serving leftovers
Save There's something about this dish that makes people slow down and linger at the table, which might be the highest compliment I can pay to any recipe.
Recipe FAQs
- → What is the best way to cook orzo for this dish?
Cook orzo in salted boiling water until al dente, following package instructions for optimal texture. Drain and reserve some cooking water to adjust consistency if needed.
- → How can I enhance the tomato flavor?
Sauté halved cherry tomatoes briefly in olive oil and garlic to soften them and release their natural juices, enhancing sweetness and depth.
- → What alternatives exist for Parmesan cheese?
Pecorino Romano offers a sharper taste, while vegan Parmesan substitutes cater to dairy-free preferences without sacrificing flavor.
- → Can this dish be served warm or cold?
While best served warm to enjoy melted cheese and infused flavors, it can be cooled for a refreshing pasta salad variation.
- → What herbs complement this combination?
Fresh basil pairs perfectly, adding herbal brightness; additional garnishes like parsley or arugula can provide subtle layers of flavor.
- → How to add a spicy kick to this dish?
Incorporate a pinch of red pepper flakes while sautéing the garlic for a gentle, balanced heat.