Ingredients:

  • 225 g (8 oz) Orzo Pasta (Risoni)
  • 3 Litres Water
  • 1 tbsp Coarse Sea Salt (for boiling)
  • 120 ml (½ cup) Reserved Pasta Water
  • 60 ml (4 tbsp) Extra Virgin Olive Oil, high-quality
  • 2 cloves Garlic, minced finely
  • 1 small Shallot, finely diced
  • 500 g (1 pint) Cherry Tomatoes, halved
  • 60 ml (¼ cup) Dry White Wine OR Vegetable Stock
  • 75 g (¾ cup) Freshly Grated Parmesan Cheese (plus extra for serving)
  • 1 cup Fresh Basil Leaves, roughly chopped or torn
  • 1 tsp Fresh Lemon Zest
  • 1 tbsp Fresh Lemon Juice
  • ½ tsp Flaky Sea Salt (or to taste)
  • ¼ tsp Freshly Ground Black Pepper (or to taste)

Instructions:

  1. Cook the Orzo: Bring the salted water to a rolling boil. Add the orzo pasta and cook according to package directions until true al dente (8–10 minutes). Before draining, scoop out 120 ml (½ cup) of the starchy pasta water and set it aside. Drain the orzo thoroughly and set aside.
  2. Build the Flavour Base: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and diced shallot. Sauté gently for 2–3 minutes until softened and fragrant; do not allow the garlic to brown.
  3. Sauté the Tomatoes: Add the halved cherry tomatoes to the skillet. Increase the heat to medium-high and cook for 5–7 minutes until the tomatoes begin to soften and some have burst, creating a rustic sauce. Pour in the white wine or stock and let it bubble and reduce slightly for about 1 minute.
  4. Combine and Finish: Tip the drained orzo pasta into the skillet with the tomato sauce. Pour in the reserved pasta water. Stir vigorously for 1–2 minutes; the starch will emulsify with the oil and tomato juices, creating a velvety coating. Remove the pan from the heat immediately.
  5. Season and Serve: Stir in the grated Parmesan cheese, lemon zest, and lemon juice until the cheese melts and the sauce thickens slightly. Gently fold in the fresh chopped basil. Taste and adjust seasoning with salt and pepper. Serve immediately, topped with extra Parmesan.