Orzo with Sun-Dried Tomato, Pine Nuts, and Basil 3/4 cup of uncooked orzo, prepared per instructions in salted water 1 tsp olive oil 3 tbsp sun-dried tomatoes, chopped 2 cloves of garlic, minced 3 tbsp toasted pine nuts Sea salt and freshly cracked pepper, to taste. 1 tbsp white balsamic vinegar 3 tbsp fresh basil, chopped Prepare the orzo per instructions. While the orzo is boiling, heat the olive oil in a skillet over medium heat. Once the skillet is hot, add the sundried tomatoes; cook, stirring often, for 1 minute. Add the minced garlic and pine nuts and continue to cook while stirring constantly. Remove from heat and set aside. Once the orzo has finished cooking, drain the water, and pour drained orzo into the skillet with the sun dried tomatoes. Toss to coat evenly then season with sea salt and freshly cracked pepper. Add the vinegar and fresh basil then mix well. Serve immediately. Back to Italian Foods