Orzo with Tomatoes and Feta It’s All Greek To Me Cookbook Review and Giveaway #GreekSummer
 
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Kritharaki me Domata kai Feta (kree-thah-RAH-kee meh doh-MAH-tah keh FEH-tah) Orzo with Tomatoes and Feta Orzo, tomatoes, and feta are classic Greek kitchen staples that combine to create a quick, luscious pasta dish. Serve with crusty bread and a fresh salad for a hearty and delicious meal that is ready in no time.
Serves: serves 4 Author: Debbie Matenopoulos
Ingredients
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 medium yellow or red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • ½ teaspoon sea salt, plus more to taste
  • ¼ teaspoon freshly ground pepper
  • ¼ teaspoon crushed red pepper flakes (optional)
  • 1 recipe Mama’s Domata Saltsa (page 74) recipe below
  • 4 quarts water
  • 1 pound dried orzo
  • ½ cup chiffonade-cut fresh basil (see tip, page 94)
  • ¼ to ½ cup brine-packed Greek feta, crumbled small
Instructions
  1. Heat 2 tablespoons of the olive oil in a large saucepan over medium heat. Add the onion and sauté until translucent, 5 to 6 minutes, stirring frequently. Stir in the garlic, salt, pepper, and crushed red pepper flakes (if using) and cook for 1 minute more. Add the stewed tomatoes and simmer for 10 minutes, covered, over very low heat. Taste and adjust seasonings, if necessary. Ladle out 1 cup of the sauce, and reserve.
  2. Bring the 4 quarts of water, liberally salted, to a boil. Add the orzo and cook for about 7 minutes, leaving it slightly undercooked. Ladle 1 cup of the pasta cooking water into the reserved tomato sauce. Drain the orzo well and add it to the tomato sauce. Stir to combine and cook over low heat for 1 to 2 minutes, until the orzo is al dente and well coated in the sauce. If the orzo seems dry, add some of the reserved sauce, a couple of tablespoons at a time, to taste.
  3. Remove from heat and stir in the basil, the remaining 2 tablespoons of olive oil, and the feta. Serve immediately, passing any remaining tomato sauce at the table.
Notes
Debbie’s Tip: To make this dish vegan, simply omit the feta cheese. Without feta, this dish is a light accompaniment or bed for many of the heartier dishes throughout the book.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/orzo-with-tomatoes-and-feta-greeksummer-blog-tour/