Tuesday, 14 June 2016

Orzo Pasta, with Oregano, Feta, Tomato sauce and Chorizo

Orzo Pasta with Oregano, Feta, Tomato and Chorizo


  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 ½ tbsp tomato puree
  • 4 fresh oregano sprigs
  • Small bunch of fresh parsley, chopped
  • 2 x 400g tins plum tomatoes
  • 150g black olives, pitted
  • 300g orzo
  • 150g feta
  • 150g chorizo, sliced
  • Lemon wedges to serve

Method:
Heat a large frying pan over a medium heat, add the chorizo and after a few minutes once the oils have started to release and the onion and garlic and continue to fry for around 10 minutes until soft.


Add the tomato paste and herbs and for 1 minute, stirring.


Add the plum tomatoes and olives and cook for a further 15-20 minutes until the sauce has thickened, crush the tomatoes in the pan with a wooden spoon until broken up.


Meanwhile, bring a large pan of salted water to the boil and cook the orzo for around 8 minutes until nearly cooked.  Rinse the orzo under warm water and drain well.  Add the orzo to the tomato sauce, season lightly and stir through.  Crumble over the feta and serve with extra herbs and lemon wedges.


This was a surprisingly light dish, I think next time I might pep it up a bit with some chillies, as you will know by now, I do like a bit of a kick to my dishes!  This serves 4 generously, however it would be a great recipe to double up on when you have people round for a bbq as would go great with a variety of meats and also roasted vegetables.  

Recipe adapted from Delicious Magazine