Ingredients
| Item |
Amt |
| orzo |
1 1/2 cups |
| Salted water, for boiling |
to taste |
| cherry tomatoes, halved |
2 cups |
| olive oil |
2 tbsp |
| garlic, minced |
3 cloves |
| chili flakes |
1 tsp |
| crushed tomatoes |
1 can / (28 oz) |
| salt |
1 tsp |
| Grated Parmesan (optional) |
to taste |
| Fresh basil or parsley (optional) |
to taste |
Method
1
COOKCook pasta in salted water until al dente. Reserve 1 cup pasta water, then drain.
2
SAUTÉSauté cherry tomatoes 3–4 minutes until blistered; add to sauce.
3
HEATHeat olive oil; sauté garlic and chili flakes 30 seconds.
4
ADDAdd tomatoes and salt; simmer 12 minutes.
5
TOSSToss drained pasta with sauce, loosening with pasta water as needed.
6
SERVEServe warm; top with Parmesan and herbs if desired.
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Time
30 minutes
Serves
Serves 4
Level
Easy
Ingredients
-
1 1/2 cups
orzo
-
to taste
Salted water, for boiling
-
2 cups
cherry tomatoes, halved
-
2 tbsp
olive oil
-
3 cloves
garlic, minced
-
1 tsp
chili flakes
-
1 can / (28 oz)
crushed tomatoes
-
1 tsp
salt
-
to taste
Grated Parmesan (optional)
-
to taste
Fresh basil or parsley (optional)
Method
- Cook pasta in salted water until al dente. Reserve 1 cup pasta water, then drain.
- Sauté cherry tomatoes 3–4 minutes until blistered; add to sauce.
- Heat olive oil; sauté garlic and chili flakes 30 seconds.
- Add tomatoes and salt; simmer 12 minutes.
- Toss drained pasta with sauce, loosening with pasta water as needed.
- Serve warm; top with Parmesan and herbs if desired.
Notes
Use reserved pasta water to adjust sauce consistency without diluting flavor.
