I wanted a simple and tasty side dish to serve with the chicken I was making for dinner. I was craving roasted tomatoes so I decided to serve them tossed in orzo. I poured the cooked and drained orzo directly in the pan I roasted the tomatoes in so it would get flavored by all the garlic and tomato juices. I tossed the orzo and garlicky roasted tomatoes with some fresh parsley and topped it with shredded Parmesan and simply seasoned it with sea salt and freshly cracked pepper. It was such a simple and perfect side dish that we all loved.
Preheat the oven to 400 degrees. Add the grape tomatoes, minced garlic, olive oil, sea salt and fresh cracked pepper, to taste, in a baking dish. Toss to coat evenly.
Roast in the oven for 10 minutes, stirring them occasionally, until plump and ready to about to burst. Remove from the oven.
While the tomatoes are roasting, prepare the orzo in boiling water, per instructions. Drain the orzo then pour the pasta directly into the baking dish. Add the fresh parsley then season with sea salt and freshly cracked pepper, to taste. Toss to coat the orzo evenly with the tomatoes, their juices, and the minced garlic. Taste and re-season if needed. Pour into a serving bowl and sprinkle with Parmesan cheese. Serve immediately. Enjoy.