Michael and Rachel's

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Orzo Pasta with Oregano, Halloumi and Tomato Sauce

Updated: 06 Feb 2016

Ingredients

  • oil for frying
  • 1 large onion, finely chopped
  • 1 garlic clove, chopped
  • 1 1/2 tbsp tomato paste
  • 4 fresh oregano sprigs, finely chopped
  • small bunch fresh parsley, chopped, plus extra to serve
  • 1 tin chopped tomatoes
  • 75g black sliced and pitted black olives
  • 200g orzo pasta
  • 1/2 pack halloumi cheese, diced into 1cm cubes

Method

  1. Heat a big glug of olive oil in a large frying pan over a medium heat, then gently fry the onion and garlic for ten minutes until very soft.
  2. Increase the heat to high, add the tomato paste and herbs and cook for one minute, stirring.
  3. Add the plum tomatoes and olives and reduce on a medium-high heat for 15-20 minutes until thick.
  4. Meanwhile, cook the orzo in a large pan of boiling salted water until very nearly cooked (about 8 minutes).
  5. While the orzo is cooking, fry the halloumi over a high heat until it starts to turn golden. Add to the sauce.
  6. Add a ladle of the cooking water from the orzo to the sauce to loosen, then drain well. Add to the sauce and season lightly. Serve with extra herbs and parmesan cheese.