My favorite cuisine keeps on changing after every few years and one of my current favorites is Mediterranean cuisine, Greek in particular. The frequency of posting recipes on my blog from a particular cuisine also keeps on changing depending on what I am loving the most on those days. My current love for Mediterranean cuisine is quite clear from the fact that I am posting at least one new dish from this cuisine almost every week. Today, I am sharing a simple but very tasty pasta recipe from this cuisine called Greek tomato orzo or Kritharaki. The Greek name of this dish is Manestra. It gets ready in less than 30 minutes and can be enjoyed by vegans too.
Recipe tips, tricks, and variation suggestions
You can also use passata or canned crushed or diced tomatoes instead of fresh Roma tomatoes in this recipe. But I feel the one made with fresh tomatoes tastes better as I enjoy the taste of fresh ingredients more than canned ingredients. Some people also add grated carrots to the sauce, you can do that too if you want. Saute the pasta in the sauce for about a minute before adding the liquid. Different people have different consistency preferences for this Greek tomato Kritharaki. Some like kritharaki with a risotto-like consistency but some prefer it more on the soupy side. Adjust the amount of stock depending on what consistency you prefer. If you feel the need for adding more liquid to tomato orzo, add hot or warm stock to it. You may add a little sugar to the sauce to balance the acidity of the tomatoes. Non-vegans may add some crumbled feta or shredded cheese before serving. You may also garnish it with sliced kalamata olives. Instead of vegetable stock, you can use water too but vegetable stock will make the dish more flavorful. If you don’t like orzo, use any short-cut pasta of your choice.
Frequently asked question
Try easy vegetarian Greek recipes at home
If you enjoyed this Greek orzo with tomatoes and want to try more easy vegan or vegetarian Greek recipes at home then, don’t miss to check out the following links:
Ingredient notes and substitute suggestions
Tomatoes: I have used Roma tomatoes which are also known as plum tomatoes. Feel free to use any variety of red tomatoes that you have. Just make sure that the tomatoes that you are using are juicy and ripe. Canned crushed or diced tomatoes can be used too. You can also use passata. Pasta: This dish is made with a type of Greek pasta called Kritharaki. Kritharaki is similar to Orzo pasta. Since orzo is more easily available everywhere, you can make manestra with orzo too. You can also use any other shortcut pasta of your choice if you don’t like orzo. Kritharaki is generally bigger in size than an average orzo. Onion: Red or brown both are fine to be used in this recipe. Tomato paste: It gives a rich tomato flavor to the dish. Parsley: Instead of parsley, you can also use fresh basil or dill. Seasonings: I have seasoned this Kritharaki with red chili flakes, dried oregano, ground black pepper, and salt. You can use seasonings of your choice. Vegetable stock: Though you can use water too I would recommend using vegetable stock instead as it makes this Greek orzo more flavorful. Olive oil: Use good quality extra-virgin olive oil.
Other ingredient details and nutritional information are given in the recipe card ahead. Step 1: Heat oil in a large pot or pan. Add chopped onion and garlic. Saute until the onion turns translucent. Step 2: Cut Roma tomatoes in half and add to the pot. Add salt, ground black pepper, red chili flakes, and dried oregano. Step 3: Mix and cook for 12-15 minutes or until the tomatoes turn mushy. Step 4: Mash with a masher or spatula. Step 5: Add tomato paste and cook for a few seconds. Step 6: Add kritharaki and saute for a minute. Step 7: Add vegetable stock and mix everything. Step 8: Cook uncovered for 12-15 minutes on medium heat i.e. until the Kritharaki is cooked. Garnish with chopped parsley. Your delicious Greek orzo in tomato sauce is ready to be enjoyed!
Non-vegans may add crumbled feta cheese on top. You can pair it up with garlic bread or any toasted bread. Even roasted vegetables or a refreshing salad can be served with Manestra. Microwave for a few minutes to reheat. Or, reheat on the stovetop. The orzo will absorb the sauce if left for a long period. You may add some hot water while reheating to adjust the consistency.
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