Easy orzo pasta with oregano, feta and tomato sauce
- January 2016
- Serves 4
- Hands-on time 15 min, simmering time 25 min
Make a change to your midweek bowl of pasta and use tiny rice-sized orzo to make this Mediterranean-style recipe – a great quick dinner for vegetarians.
- Vegetarian recipes
- 19.7g(6.8g saturated)
- 66.2g(12.7g sugars)
- Oil for frying
- 1 large onion, finely chopped
- 3 garlic cloves, chopped
- 1½ tbsp tomato paste
- 4 fresh oregano sprigs, finely chopped
- Small bunch fresh parsley or fresh dill, chopped, plus extra to serve
- 2 x 400g tins plum tomatoes
- 150g black olives, pitted
- 300g orzo (see Know-how)
- 150g feta
- Lemon wedges to serve
- Heat a big glug of olive oil in a large frying pan over a low-medium heat, then gently fry the onion and garlic for 10 minutes until very soft. Increase the heat to high, add the tomato paste and herbs and cook for 1 minute, stirring. Add the plum tomatoes and olives and reduce on a medium-high heat for 15-20 minutes until thick – crush the tomatoes in the pan with a wooden spoon.
- Meanwhile, cook the orzo in a large pot of boiling salted water until very nearly cooked (about 8 minutes). Rinse the orzo under warm water and drain well. Add the orzo to the tomato sauce, and season lightly (see Food Team’s tip). Crumble over the feta and serve with extra herbs and lemon wedges, if you like.
Tinned tomatoes can be quite acidic, so taste the tomato sauce and add a pinch of sugar if you think it needs it.
Orzo is small, rice-shaped pasta (buy it in most supermarkets). Any short pasta will do for this recipe but check the cooking time as it may need longer.
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