Ingredients:

8 oz. Dry orzo pasta

3 T. Extra Virgin Olive Oil

1 T. Minced garlic (3-4 cloves)

¼ to ½ tsp. Crushed red pepper flakes, depending on your spice preference

12 oz. Chopped tomatoes (canned or fresh)

½ C. Shredded Parmesan cheese, plus more for serving

1 C. Basil leaves, torn into pieces

Salt and Pepper to taste

Directions:

Bring a large pot of salted water to a boil, add the orzo and cook according to the package. Reserve ½ cup of the pasta water after cooking to be used for sauce before draining the orzo. Add olive oil, garlic and red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil begins to bubble around the garlic, add the cooked orzo pasta, tomatoes, basil, and Parmesan cheese. Pour in 2 T. of the reserved pasta water and cook, stirring often, for one minute. Over the minute, the sauce should begin to coat the pasta. Add splashes of pasta water as needed. Salt and pepper to taste. Serve with extra basil, Parmesan and fresh ground pepper on top. Buon appetito!  Buon appetito!