Yields about 6 servings

Ingredients:

• 2-3 tablespoons extra virgin olive oil

• 1 red onion, finely diced

• 1 pint cherry or grape tomatoes, halved

• 4-5 garlic cloves, minced

• 1-2 teaspoons crushed red pepper flakes

• 2 teaspoons Italian seasoning

• Salt and pepper, to taste

• 1 box orzo

• 2 1/2 cups water

• 1/3 cup grated Parmesan or Pecorino Romano

• Fresh basil, for garnish

Directions:

Add the olive oil to a large skillet and warm over medium heat. Add the red onion, halved tomatoes, and garlic. Sauté until slightly softened, about 4 minutes, stirring occasionally. Sprinkle in the crushed red pepper, Italian seasoning, salt, and pepper. Mix until combined.

Add the orzo and mix with the other ingredients. Mix until orzo is well incorporated and slightly toasted, about 3 minutes. Reduce the heat to low and pour in the water. Stir until well mixed, water begins to dissipate, and orzo cooks to al dente, about 10 minutes.

Pour in the grated cheese and mix to incorporate. Garnish with fresh basil, if desired.