Simple Italian Greek-Cypriot Pasta Recipe
This Italian Greek-Cypriot pasta features tender orzo cooked in a rich tomato and garlic sauce, finished with halloumi cheese and fresh parsley.
Ingredients
- 1 ¼ lbs ripe tomatoes
- 2 cloves garlic
- ½ bunch of flat-leaf parsley (about 1/2 ounce)
- 7 oz dried orzo pasta
- 1 ½ oz halloumi cheese
- 2 tbsp olive oil
- Sea salt and black pepper to taste
Instructions
Prepare the Tomatoes
- Grate the tomatoes on a plate using the fine side of a box grater. Discard any skin and seeds.
Cook the Garlic
- Peel and slice the garlic. Heat 2 tablespoons of olive oil in a large non-stick frying pan over medium heat. Add the garlic and cook for about 3 minutes, or until it turns lightly golden.
Add the Parsley
- While the garlic is cooking, pick a few parsley leaves for garnish. Finely chop the remaining parsley, including the stalks, and add it to the pan with the garlic. Cook for 2 minutes.
Combine Ingredients
- Add the grated tomatoes and 2 cups of water to the pan. Bring the mixture to a boil and let it cook for a few minutes.
Cook the Pasta
- Stir in the orzo pasta. Cook for about 14 minutes, or until the pasta is tender and the sauce has thickened. Stir occasionally and add extra water if needed to keep the sauce from getting too thick.
Add Halloumi
- Coarsely grate most of the halloumi cheese and stir it into the pasta. Season with sea salt and black pepper to taste.
Finish and Serve
- Grate the remaining halloumi over the top of the pasta. Garnish with the reserved parsley leaves. Optionally, drizzle with a bit of extra virgin olive oil before serving.
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