1 ½cupsgrated heirloom tomatoesabout 2 large tomatoes (deep red ones look prettiest!) *
1small clove of garlicgrated**
¼cupextra virgin olive oilplus more for serving
Kosher salt and pepperto taste
8ozorzo
⅓cupfreshly grated pecorino romanoplus more for serving
Fresh basil leavestorn
Instructions
Bring a medium pot of water to a boil.
While water boils, mix tomatoes, garlic, and olive oil together in a large bowl. Season with salt and pepper to taste. Set aside.
Once water is boiling, season with salt. Drop in orzo and cook until al dente.
Drain orzo completely, shaking as much excess water off as possible. Let it sit in the colander for a minute to ensure it's fully drained.
Toss hot orzo into the grated tomato sauce and mix. Add in cheese and mix again to combine. Season with salt and pepper if needed.
Serve topped with fresh basil, a drizzle of olive oil, more pecorino and some fresh ground black pepper. This is as delicious hot, as it is room temp :)
Video
Notes
*This recipe is meant to use fresh summer tomatoes at their peak! I grate them on the large side of a grater all the way down to only tomato skin remaining.**If you have large garlic cloves, I’d only do half of a clove. I know it sounds like a very small amount, but it really is quite strong in this dish!