Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat until shimmering. Add the onion and sauté, stirring often, until softened, 2 to 4 minutes. Add the garlic, sun-dried tomatoes, 1 pound dried orzo pasta, 2 teaspoons dried Italian seasoning, 1/2 teaspoon black pepper, and the remaining 1 teaspoon kosher salt. Cook until the garlic is fragrant, about 1 minute.
