Orzo Pasta, Spicy Tomato Sauce & Feta from the Ducksoup Cook
photo by Food.com
- Ready In:
- 1 lb large tomatoes (we love Pink Oxheart tomatoes)
- 3 tablespoons extra-virgin olive oil, plus extra for drizzling
- 1 teaspoon cumin seed
- 1 teaspoon nigella seeds
- 1 small onion, diced
- 1 garlic clove, crushed
- 1 teaspoon dried chili pepper flakes
- 1 bay leaf
- 1 teaspoon paprika
- 4 ounces orzo pasta
- 3 1⁄2 ounces feta
- 3 leaves fresh oregano
- First skin the tomatoes. Bring a large pan of water to a boil. Using a sharp knife, score a little cross at the base of the tomatoes and cut out the “eye” of the tomato at the other end. Have a large bowl of ice water ready, and once your water is boiling submerge the tomatoes for 15 seconds, then immediately plunge them into the ice water. You’ll be able to peel off their skins immediately. Set to one side.
- In a large frying pan, temper the cumin and nigella seeds in the olive oil over low heat for 1 minute, then add the onion and cook until soft. Add the garlic, chile flakes, bay leaf, and paprika and cook for 2 minutes. Coarsely chop the tomatoes, add to the onions, and simmer for 10 minutes. You’re looking for a soupy consistency, so if you need to add a little water, then do so. Season with salt and pepper. While your sauce is cooking, bring a large pan of salted water to a boil and cook your orzo pasta for 10 minutes, or according to the package instructions. Drain and add to the tomato sauce.
- Let everything cook together for a couple of minutes. To serve, divide between two bowls, crumble the feta over, and sprinkle with the fresh oregano and a drizzle of olive oil.
- Recipe courtesy of Ducksoup by Clare Lattin and Tom Hill, buy the book here: https://www.amazon.com/Ducksoup-Wisdom-Cooking-Clare-Lattin/dp/1452161798.
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