Orzo Blistered Tomato Basil with Crispy Prosciutto

• 8 ounces orzo
• 2 cups cherry tomatoes, halved
• 4 cloves garlic, minced
• 1/2 cup fresh basil, chopped
• 1/4 cup extra-virgin olive oil
• Salt and pepper to taste
• 8 thin slices prosciutto
• Grated Parmesan cheese for serving

Steps

1. 1 Cook orzo according to package instructions until al dente; drain and set aside.
2. 2 While orzo cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat.
3. 3 Add cherry tomatoes and garlic; cook until tomatoes blister and release their juices, about 8 minutes.
4. 4 Stir in cooked orzo, chopped basil, and remaining olive oil; season with salt and pepper.
5. 5 In a separate pan, crisp prosciutto slices over medium heat until golden and crispy, then drain on paper towels.
6. 6 Serve orzo mixture topped with crispy prosciutto and Parmesan cheese.

Equipment

• Large skillet
• Medium pot

Variations

• Add grilled chicken for a heartier meal.
• Swap orzo for your favorite pasta shape.

Substitutions

• Use pancetta if prosciutto is unavailable.
• Substitute cherry tomatoes with grape tomatoes.

Pairings

• A crisp Sauvignon Blanc or a chilled Italian white wine.

Nutrition

Tips

• For a smoky twist, add a pinch of red pepper flakes with the tomatoes.
• Use fresh mozzarella instead of Parmesan for a creamier finish.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water to loosen.

Freezing: Not ideal for freezing due to the texture of the prosciutto.

Serving Suggestions

• Pairs well with a simple green salad or garlic bread.

FAQ