Place a medium saucepan over high-medium heat, add olive oil and garlic, sauté for about 30-60 seconds.
Add cherry tomatoes, salt and pepper and mix. Cook the tomatoes until softened a bit, then gently and carefully press the tomatoes and add the chili oil. Stir often.
Add the orzo and mix well, stir for about 1 minute.
Add coconut milk and lower the heat, cook for about 5-10 minutes, stir often.
Add parmigiano reggiano, basil and mix well.
At this point try the orzo, if it’s a bit hard you can add a bit of water and cook for a little bit more, while stirring.
Enjoy :)
Notes
* Stirring the orzo throughout the cooking process is important in order to prevent it from burning or sticking to the bottom.* If you have some leftovers, orzo can get a bit sticky the day after. I usually leave it in the saucepan I cooked it in. Then, the day after I’d add a little bit of liquid (cream or water) and mix over medium heat, it definitely makes it feel very fresh.Serve with parmigiano reggiano, chili flakes and microgreens.