I don’t know what it is about pasta — but every time I make it, it feels like a little slice of happiness on a plate. The warm sauce, the creamy cheese, and that feeling when you take the first bite and think, “Yep, this is what I needed.” This Greek Cypriot pasta? It took me straight to the Mediterranean with just one spoonful. I was messing around in the kitchen on a Saturday, no plans, just a bunch of ripe tomatoes begging to be used before they turn into mush. Then, somehow, this vibrant dish came to life.
The sweet, tangy tomatoes blend so beautifully with garlic and parsley, and oh, don’t even get me started on the halloumi — when that stuff melts into the pasta, it’s like a little cheese miracle. It’s light, fresh, yet hearty enough to satisfy without feeling like you’ve eaten an entire loaf of bread (we’ve all been there, right?). If you’re looking for something simple, delicious, and perfect for that dreamy “I wish I was on a Greek island” vibe, this is it. Grab a fork, and let’s dive in.
Why You’ll Love It
- Super fresh — tomatoes and parsley come together in the most beautiful way.
- Orzo pasta soaks up the sauce like a champ, creating the most comforting bites.
- Halloumi — I mean, do we even need to explain why halloumi makes everything better?
- Quick and simple — you don’t need much time to make something this delicious.
- Customizable — add more herbs or cheese, make it your own.
- One-pan — less cleaning, more eating.
Ingredients
- 600g large ripe tomatoes
- 2 cloves of garlic
- ½ a bunch of flat-leaf parsley (about 15g)
- 200g dried orzo
- 40g halloumi cheese
- 2 tbsp olive oil (extra if your pan gets grumpy)
How to Make It
Grate your tomatoes (yes, really):
Take those beautiful ripe tomatoes and grate them on a plate using the fine side of a box grater. Discard the skins and seeds (they’re not needed). It’s messy, but it’s worth it — trust me.
Garlic, olive oil, heat, go:
Peel and slice your garlic, then add it to a large non-stick frying pan with the olive oil. Heat it on medium for about 3 minutes until the garlic turns golden and fragrant. Be careful here — you want it golden, not burnt. I’ve ruined more garlic this way than I care to admit.
Chop and drop:
While the garlic’s doing its thing, chop up your parsley. Pick out a few leaves for garnish, and chop up the rest (stalks included — we’re not picky). Toss it in with the garlic and let it cook for about 2 minutes. You’re building flavor here.
Toss in the tomatoes:
Add the grated tomatoes to the pan with about 500ml of water. Let it come to a boil and simmer for a couple of minutes. You’ll see it all come together into this fragrant, tomatoey magic.
Cook the orzo:
Now, drop in your orzo pasta. Let it cook for about 14 minutes, stirring every now and then. Add a splash of water if it starts to dry out. The orzo will absorb all that lovely tomato sauce, getting soft and tender.
Cheese, please:
Once your pasta’s done and the sauce has thickened up a bit, it’s time to grate most of that halloumi into the pan. Stir it through — you’ll see the cheese melt into the sauce and make everything even more irresistible. Grate the rest of the halloumi on top for a little extra cheesy goodness.
Finish it off:
Taste the sauce — it should be perfectly seasoned with sea salt and black pepper. Top it with the remaining parsley leaves and a drizzle of extra virgin olive oil if you’re feeling extra fancy. Then, sit down and enjoy. I might’ve taken one bite and immediately texted a friend to say, “You have to try this.”
Common Mistakes and How to Dodge Them
Why’s my sauce too watery?
It could be that you added too much water at the start, or you didn’t let the sauce cook down enough. Let it simmer longer to thicken up, and don’t forget to stir the orzo every now and then.
My orzo’s mushy! What happened?
Sounds like you overcooked it! Orzo cooks fairly quickly, so make sure you’re watching it closely. If it’s overdone, no one wins.
I don’t taste much flavor — did I add enough salt?
Tomatoes are naturally sweet, and sometimes they need a little more salt to balance them out. Don’t be shy with the seasoning!
Storage and Reheating
Fridge: This will last in an airtight container for 2-3 days.
Microwave: It’s fine, but I’d recommend covering it to keep the moisture in. The orzo might soak up a bit more liquid, so add a splash of water if needed.
Freezer: You can freeze it, but I’d freeze the sauce separately from the orzo. The texture of the orzo might change after freezing, and no one wants soggy pasta.
Frequently Asked Questions
Can I use a different type of pasta?
Yes, absolutely! Orzo works wonderfully because it’s small and absorbs all the flavor, but you can swap it out for any small pasta like ditalini or even couscous. Just adjust the cooking time.
Can I skip the halloumi?
You can, but why would you want to? It adds such a lovely texture and flavor. If you absolutely must, you could try a bit of feta instead, but it’s not the same.
What if I don’t have fresh parsley?
Use dried, but you’ll miss that bright freshness. If you don’t have it, don’t stress. You can skip it or swap it for a bit of basil or oregano.
Nutrition Facts (Per Serving)
- Calories: 440
- Fat: 21g
- Carbs: 45g
- Protein: 17g
- Sodium: 630mg
- Sugar: 9g
Jamie Oliver Greek Cypriot Pasta
Description
A fresh, simple pasta dish with ripe tomatoes, melted halloumi, and fragrant herbs that’ll make you feel like you’re dining in the sun.
Ingredients
Instructions
- Grate the tomatoes and discard the skins and seeds.
- Heat olive oil in a frying pan, add garlic and cook until golden.
- Add chopped parsley and cook for 2 minutes.
- Stir in grated tomatoes and 500ml water, bring to a boil.
- Add orzo pasta and cook for 14 minutes, stirring occasionally.
- Grate most of the halloumi into the sauce, stir, and season with salt and pepper.
- Top with the remaining halloumi, parsley leaves, and a drizzle of olive oil.
Notes
- Watch the orzo so it doesn’t overcook.
- You can swap the halloumi with feta if needed.
- Adjust salt levels depending on how salty your cheese is.