Greek-Cypriot pasta

Name: Greek-Cypriot pasta
Total time: 26 min
Yield: 2
Cuisine: greek
Ingredients: 600 g large ripe tomatoes; 2 cloves of garlic; ½ a bunch of flat-leaf parsley (15g); 200 g dried orzo; 40 g halloumi cheese

Orzo, fresh tomato, parsley & halloumi

Vegetarianv

“My Greek-Cypriot sister, Georgie, got me on to this combo, and what a ray of sunshine it has brought to our kitchen table – the kids absolutely love it! Feel free to scatter in any delicate seasonal veg. ”

Serves 2

Cooks In26 minutes

DifficultyNot too tricky

Dinner for two Greek Tomato Lunch & dinner recipes

Nutrition per serving

Calories 559 28%
Fat 19.7g 28%
Saturates 5.6g 28%
Sugars 10.1g 11%
Salt 0.6g 10%
Protein 18.9g 38%
Carbs 80.3g 31%
Fibre 5.7g -

Of an adult's reference intake

5 Ingredients Mediterranean

By Jamie Oliver

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Ingredients

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600 g large ripe tomatoes
2 cloves of garlic
½ a bunch of flat-leaf parsley , (15g)
200 g dried orzo
40 g halloumi cheese

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5 Ingredients Mediterranean

By Jamie Oliver

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Method

Grate the tomatoes on to a plate using the fine side of a box grater, discarding any skin and seeds. Peel and slice the garlic, then place in a large non-stick frying pan on a medium heat with 2 tablespoons of olive oil and fry for 3 minutes, or until lightly golden. Meanwhile, pick a few pretty parsley leaves for garnish, then finely chop the rest (stalks and all) and add to the pan. Cook for 2 minutes, then tip in the tomatoes along with 500ml of water. Bring to the boil for a few minutes, then add the pasta and cook for a further 14 minutes, or until the pasta is just tender and the sauce has thickened, stirring regularly and adding splashes of water to loosen, if needed. Coarsely grate and stir through most of the halloumi, then taste and season to perfection with sea salt and black pepper. Grate over the remaining halloumi, scatter with the parsley leaves and drizzle with extra virgin olive oil, if you like.