Orzo With Tomato Sauce

• 4 cups water
• Salt to taste if desired
• 3/4 cup orzo, rice-shaped pasta
• 2 tablespoons olive oil
• 1 teaspoon finely minced garlic
• 1/2 pound ripe tomato, peeled
• Freshly ground pepper to taste
• 1/4 teaspoon dried hot red-pepper flakes
• 2 tablespoons loosely packed fresh basil, finely shredded

1. Bring water to boil in a saucepan and add salt to taste.
2. Add orzo and cook, stirring briefly, about 10 minutes or until tender.
3. Do not overcook.
4. Drain.
5. Meanwhile, heat oil in a saucepan and add garlic.
6. Cook briefly, stirring.
7. Cut tomato into 1/2-inch cubes and add to saucepan.
8. Sprinkle with salt, pepper and pepper flakes.
9. Stir and bring to boil.
10. Add orzo and basil.
11. Stir to blend, and serve.

water, salt, orzo, olive oil, garlic, tomato, freshly ground pepper, pepper, fresh basil

Taken from cooking.nytimes.com/recipes/4381 (may not work)