Orzo with Burst Tomatoes, Garlic & Fresh Basil
Ingredients
- 12 ouncesorzo
- 1½ poundscherry tomatoes
- 4 clovesgarlic
- ½ cupfresh basil
- 3 tablespoonsolive oil
- 1lemon
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Mince 4 cloves garlic.
- 02
Halve 1.5 pounds cherry tomatoes.
- 03
Tear or chop 1/2 cup fresh basil leaves.
- 04
Cut 1 lemon in half for juicing.
Method
- 01
Bring a large pot of salted water to a boil and cook the orzo until al dente, about 9 minutes. Drain, reserving 1 cup of the cooking water.
- 02
While the orzo cooks, heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the minced garlic and red pepper flakes (if using), and cook for 30 seconds until fragrant.
- 03
Add the cherry tomatoes and a pinch of salt. Cook for 4–5 minutes, stirring occasionally, until the tomatoes begin to blister and soften. Some should burst.
- 04
Add the cooked orzo to the skillet and toss gently. Pour in 1/2 cup of the reserved cooking water, stirring to coat. Adjust seasoning with salt and pepper.
- 05
Remove from heat. Tear in the fresh basil, squeeze in the juice of 1 lemon, and toss once more. Add a splash more cooking water if it seems dry. Serve warm.
Spice Tips
For warmth, the red pepper flakes work well as listed. If you like more depth, try a pinch of dried oregano in step 2. A scatter of fresh lemon zest adds brightness, and grated Parmesan or crumbled feta would complement without overwhelming.
This recipe serves 4 as a side or 2–3 as a light main. The burst tomatoes create a loose, fresh sauce without any cream. You can add grilled chicken breast or white beans to bulk it up.