Orzo With Tomatoes

• 6 cups water
• Salt to taste
• 3/4 cup orzo (rice-shaped pasta)
• 2 tablespoons olive oil
• 1 teaspoon minced garlic
• 1/2 pound ripe plum tomatoes, cored and cut into 1/3-inch cubes
• Freshly ground pepper to taste
• 2 tablespoons loosely packed shredded fresh basil or Italian parsley
• 2 tablespoons freshly grated Parmesan cheese

1. Bring water with salt to a boil in a saucepan.
2. Add orzo and cook, stirring, for 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; do not brown.
7. Add tomatoes, salt and pepper.
8. Stir and cook for 3 minutes.
9. Add orzo, basil and cheese.
10. Blend well and serve.

water, salt, orzo, olive oil, garlic, tomatoes, freshly ground pepper, fresh basil, parmesan cheese

Taken from cooking.nytimes.com/recipes/4331 (may not work)