Orzo Pasta with Feta and Sundried Tomatoes
The sharp sweetness of the tomatoes is nicely offset by the saltiness of the feta in this recipe - it's also one of those magical bowls of food that's just as nice on a cosy night in as on a warm evening dining al fresco.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
- 1 medium Onion, peeled and finely chopped
- 2 cloves Garlic, peeled and finely chopped
- 1 tbsp Tomato Puree
- 100 g Sundried Tomatoes, drained and coarsely chopped
- 2 sprigs fresh Oregano
- Small bunch fresh Parsley
- 400 g tinned Plum Tomatoes
- 150 g Orzo pasta
- 150 g Feta
- 1 Lemon, optional
Heat a 1 tbsp 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 purée and herbs and cook for 1 minute, stirring.
Add the plum tomatoes and reduce to 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 and the sundried tomatoes to the sauce, and season lightly.
Allow to heat through before crumbling over the feta and serving with more chopped herbs and optional lemon wedges.
A green side salad and garlic bread is the perfect companion.