Toasted Garlic-Parmesan Orzo

This lovely pasta dish sounds more difficult than it is. This is a great pairing with grilled chicken or vegetables because it consists of simple, strong flavors. It can be eaten warm or cold; it is one of those dishes that taste better the longer it sits. Orzo (also called risoni) is a type pasta that is a little bit larger than grains of rice. I like it because, like rice, you can do a lot with it.

Tips

Use a small holed colander - Orzo is a small pasta, so you need to strain the water from pasta with a fine colander or the pasta will slip through. If you don't have colander with small holes, use a pot that has a lid and strain it by loosening the lid a bit and tilting it over the sink. 
Try it toasted - Whether you're toasting orzo, rice, bread, etc., toasting it gives your ingredient a TOTALLY different flavor. Give it a shot. Toasting happens quickly, so don't leave it unattended.
Use a sharp knife - When you're chopping herbs, if your knife isn't sharp, instead of chopping the herbs you can end up bruising them and it doesn't look very great. If your knife isn't sharp enough scissors work well as well. 
Go fresh - Not only do fresh herbs make a difference in every dish, freshly ground black pepper also gives a better flavor.

Cook Time: 15-20 minutes 

Servings: 3 cups

2 1/2 cups orzo pasta, dry

1/4 cup olive oil

3 Tablespoons (8 cloves) garlic, sliced or minced

1/2 teaspoon red pepper flakes

1/4 cup fresh basil, chopped
3 Tablespoons fresh parsley, chopped

1/2 teaspoon salt

1/4 teaspoon ground black pepper
1/2 cup of Parmesan cheese, grated 

Directions:

1)To boil the pasta, fill a large pot with water. Place the pot over high heat and salt the water.

2) Heat a large skillet over medium high heat.

3) Add the orzo pasta to the dry pan. With a wooden spoon (or just swirl it in the pan if you're experienced) stir the pasta until it turns a deep golden color. Remove from heat.

4) When the water begins to boil, add the toasted pasta to the pot and boil for 9 minutes.

5) While the pasta cooks, in the same dry skillet begin to heat the olive oil over medium low heat.

6) Add the garlic and chili flakes to the pan and cook for about 3 minutes. Remove from heat.

7) When the pasta finishes cooking, strain the pasta, but keep a little bit of the pasta water in the pan (about 1/4 cup).

8) Add the pasta and pasta water to the skillet and return to medium low heat. 

9) Add in to the pan the basil, parsley, salt and pepper. Cook for 3-4 minutes or until the pasta water has thickened.

10) Remove the pan from heat and add the Parmesan cheese.

11) Give the pasta one last stir to melt the cheese and serve.