Tired of the same old shells?
Try this recipe for Orzo Pasta — little grains of pasta that taste great with any and all ingredients and sauces. It’s quick and easy and so delicious.
Bring a pot of water to a boil. Add a pinch of salt and the orzo pasta. Cook until softened, about 5 – 8 minutes, then drain in a colander, – reserving 2 tablespoons of the pasta water.
In a skillet over MEDIUM heat, melt half the butter. Fry the garlic and tomatoes for 5 minutes. Toss continuously to make sure the tomatoes cook on all sides and the garlic doesn’t stick to the bottom.
Remove the pan from the heat and add in the mozzarella and the pasta water and stir. The mozzarella will become all gooey while the pasta water will help the tomato juices form a nice sauce to coat the pasta. Add in the torn basil, salt, and pepper.
Add in the cooked orzo pasta and the rest of the butter. Mix it together and serve.