Ingredients:

  • 1 cup (200 g) Orzo Pasta (Risone)
  • 1 tbsp Kosher Salt (for pasta water)
  • 1/4 cup (60 ml) Extra Virgin Olive Oil (EVOO), for sautéing
  • 2 pints (680 g) Cherry or Grape Tomatoes, halved lengthwise
  • 3 large cloves Garlic, thinly sliced
  • 1/2 tsp Dried Oregano (Optional)
  • 1/2 cup (120 ml) Vegetable or Chicken Broth or reserved pasta water
  • 1 tbsp (15 ml) Red Wine Vinegar
  • Salt and Freshly Ground Black Pepper, to taste
  • 1/2 cup, packed Fresh Basil Leaves, roughly chopped or chiffonade
  • 1/2 cup (50 g) Freshly grated Parmesan Reggiano, plus extra for serving
  • 2 tbsp (30 ml) Extra Virgin Olive Oil, for finishing

Instructions:

  1. Boil the Pasta: Bring 6 cups (1.5 L) of salted water to a rolling boil. Add the orzo and cook according to package directions until al dente (usually 8-10 minutes).
  2. Drain and Reserve: Before draining, scoop out about 1/2 cup (120 ml) of the starchy pasta cooking water; set aside. Drain the orzo immediately and toss with a teaspoon of olive oil to prevent sticking. Set aside.
  3. Heat the Oil and Sauté: Place a large skillet over medium-high heat and add 1/4 cup EVOO. Add the sliced garlic and dried oregano. Sauté for 30-60 seconds until fragrant, being careful not to burn the garlic.
  4. Blister the Tomatoes: Add the halved cherry tomatoes and a generous pinch of salt and pepper. Increase the heat slightly to high. Cook the tomatoes, stirring occasionally, for 5-7 minutes. Press down gently on some of the tomatoes to help them burst and release their sweet juices.
  5. Deglaze and Finish Sauce: Pour in the 1/2 cup (120 ml) of broth (or reserved pasta water) and the red wine vinegar. Scrape up any browned bits from the bottom of the pan. Simmer for 1 minute until slightly reduced.
  6. Combine and Serve: Remove the skillet from the heat. Add the cooked orzo, fresh basil chiffonade, and half of the grated Parmesan cheese. Toss well to coat. Adjust seasoning with salt and pepper as needed. Drizzle the remaining 2 tbsp of high-quality finishing EVOO over the top just before serving, topped with extra Parmesan.