Step 1: Heat 2 tablespoons of olive oil in a small skillet over medium heat. Add the basil leaves in a single layer and fry for 1-2 minutes until crispy. Be careful not to burn them. Remove with a slotted spoon and place on a paper towel-lined plate to drain. Lightly crush the crispy basil once cool.
Step 2: In a large skillet or wide pot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the halved sungold tomatoes and cook for 5-7 minutes, stirring occasionally, until they start to soften and burst. Season lightly with salt and pepper.
Step 3: Add the sliced garlic to the skillet with the tomatoes and cook for another 1-2 minutes until fragrant, being careful not to brown the garlic. If using, add a pinch of red pepper flakes now.
Step 4: Stir in the uncooked orzo pasta into the tomato and garlic mixture. Cook for 1 minute, stirring to coat the orzo with the oil and flavors.
Step 5: Pour in the vegetable broth. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 10-12 minutes, or according to package directions, until the orzo is al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
Step 6: Remove the skillet from the heat. Stir in the 1/4 cup of grated Parmesan cheese until melted and creamy. Taste and adjust seasoning with salt and pepper as needed. The Sungold Tomato Orzo with Crispy Basil Garlic should be flavorful but not overly salty.
Step 7: Divide the Sungold Tomato Orzo with Crispy Basil Garlic among serving bowls. Garnish generously with the crushed crispy basil and an extra sprinkle of Parmesan cheese. Serve immediately.