Greek Orzotto with Tomato

This recipe is a marriage of Greece and Italy – a harmony of classic Mediterranean flavors, especially tomato!

Serves 2-4

Ingredients

• 1 celery stalk, small dice

• 1 carrot, small dice

• 1 medium red onion, small dice

• 4-5 tablespoons extra-virgin olive oil

• 1 tablespoon tomato paste

• 1 28 oz can whole peeled tomatoes

• Salt and pepper to taste

• 8 oz orzo pasta (can add 16 ounces optional)

• Pinch of Greek oregano

• 1/2 sprig of fresh rosemary (optional)

• 1/2 sprig of fresh dill (optional)

• Feta cheese, for garnish

Directions

1. Over medium heat, add onion, carrot, celery to a dry, medium size saucepan.  Add the extra virgin olive oil and stir to combine.  Allow the contents to cook for 3-4 minutes.

2. Add the tomato paste and stir to fully combine. Cook for an additional 2-3 minutes. 

3. Add the canned tomatoes and juice. Allow flavors to marry for approximately 5 minutes.  Season with salt and pepper to taste.

4. Add the orzo, stirring frequently.  Add  a pinch of Greek oregano. Add the rosemary and dill (optional) if desired.

5. Continue stirring as the orzo cooks , until it is al dente (or desired texture).

6. Remove from heat, and plate to serve.

7. Garnish with feta cheese and drizzle with olive oil as desired.