Jamie Oliver

Jamie Oliver Greek Cypriot Pasta

Jamie Oliver Greek Cypriot Pasta

This easy Greek Cypriot pasta by Jamie Oliver is a quick and delicious meal, packed with ripe tomatoes, garlic, and orzo. The dish is made creamy with halloumi cheese and finished with a sprinkle of fresh parsley. It’s a simple, flavorful option you can easily customize with pantry staples.

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Ingredients Needed

  • 600g (21 oz) large ripe tomatoes
  • 2 cloves of garlic
  • ½ a bunch of flat-leaf parsley (15g / 0.5 oz)
  • 200g (7 oz) dried orzo
  • 40g (1.4 oz) halloumi cheese
  • 2 tablespoons olive oil
  • Sea salt and black pepper (to taste)

How To Make Greek Cypriot Pasta

  1. Prepare the tomatoes: Grate the tomatoes on a plate using the fine side of a box grater, discarding the skin and seeds.
  2. Cook the garlic and parsley: Peel and slice the garlic. Heat 2 tablespoons of olive oil in a large non-stick frying pan over medium heat. Add the garlic and fry for about 3 minutes, or until lightly golden. Finely chop the parsley (stalks and all) and add to the pan. Cook for another 2 minutes.
  3. Add tomatoes and water: Tip in the grated tomatoes and 500ml (2 cups) of water. Bring the mixture to the boil and cook for a few minutes.
  4. Cook the pasta: Add the orzo and cook for about 14 minutes, stirring regularly. If the sauce thickens too much, add splashes of water to loosen.
  5. Add halloumi: Coarsely grate most of the halloumi and stir it through the pasta. Season with sea salt and black pepper to taste.
  6. Serve: Grate the remaining halloumi over the dish, scatter with parsley leaves, and drizzle with extra virgin olive oil, if desired.
Jamie Oliver Greek Cypriot Pasta
Jamie Oliver Greek Cypriot Pasta

Recipe Tips

  • Grate the tomatoes carefully: Be sure to remove all the skin and seeds for a smooth sauce. This helps avoid a chunky texture and ensures a rich, flavorful base.
  • Stir the pasta regularly: Stir the orzo occasionally while cooking to prevent it from sticking to the pan. This will also help the pasta absorb the sauce better.
  • Adjust the sauce thickness: If the sauce gets too thick while cooking, add a little extra water to loosen it up. This will keep the pasta well-coated and prevent it from becoming dry.
  • Don’t overcook the pasta: Orzo cooks quickly. Keep an eye on it and taste test around 12 minutes to make sure it’s just tender, not mushy.

How To Store And Reheat Leftovers?

  • Refrigerate: Let the leftover Greek Cypriot pasta cool to room temperature. Once cooled, store it in an airtight container in the fridge for up to 2 days.
  • Freeze: Allow the pasta to cool completely before freezing. Store in an airtight container or freezer bag for up to 1 month. When ready to eat, thaw in the fridge overnight reheating.
  • Reheat: Place the pasta in a pan over medium heat. Stir occasionally and add a little water to help loosen the sauce. Heat for about 5-7 minutes, or until warmed through.

Nutrition Facts

Serving Size: 1 serving (based on recipe serving 2)

  • Calories: 559
  • Total Fat: 19.7g
  • Saturated Fat: 5.6g
  • Total Carbohydrate: 80.3g
  • Dietary Fiber: 5.7g
  • Sugars: 10.1g
  • Protein: 18.9g

Try More Jamie Oliver Recipes:

Jamie Oliver Greek Cypriot Pasta
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Jamie Oliver Greek Cypriot Pasta

Author: Imen Dridi Cooking Method:Stovetop Cuisine:British Courses:Main, Dinner Recipe Keys: G Greek Cypriot Pasta
Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesRest time: minutesTotal time: 30 minutesServings:2 servingsCalories:559 kcal Best Season:Suitable throughout the year

Description

This easy Greek Cypriot pasta by Jamie Oliver is a quick and delicious meal, packed with ripe tomatoes, garlic, and orzo. The dish is made creamy with halloumi cheese and finished with a sprinkle of fresh parsley. It’s a simple, flavorful option you can easily customize with pantry staples.

Ingredients

Instructions

  1. Prepare the tomatoes: Grate the tomatoes on a plate using the fine side of a box grater, discarding the skin and seeds.
  2. Cook the garlic and parsley: Peel and slice the garlic. Heat 2 tablespoons of olive oil in a large non-stick frying pan over medium heat. Add the garlic and fry for about 3 minutes, or until lightly golden. Finely chop the parsley (stalks and all) and add to the pan. Cook for another 2 minutes.
  3. Add tomatoes and water: Tip in the grated tomatoes and 500ml (2 cups) of water. Bring the mixture to the boil and cook for a few minutes.
  4. Cook the pasta: Add the orzo and cook for about 14 minutes, stirring regularly. If the sauce thickens too much, add splashes of water to loosen.
  5. Add halloumi: Coarsely grate most of the halloumi and stir it through the pasta. Season with sea salt and black pepper to taste.
  6. Serve: Grate the remaining halloumi over the dish, scatter with parsley leaves, and drizzle with extra virgin olive oil, if desired.

Notes

  • Grate the tomatoes carefully: Be sure to remove all the skin and seeds for a smooth sauce. This helps avoid a chunky texture and ensures a rich, flavorful base
  • Stir the pasta regularly: Stir the orzo occasionally while cooking to prevent it from sticking to the pan. This will also help the pasta absorb the sauce better.
  • Adjust the sauce thickness: If the sauce gets too thick while cooking, add a little extra water to loosen it up. This will keep the pasta well-coated and prevent it from becoming dry.
  • Don’t overcook the pasta: Orzo cooks quickly. Keep an eye on it and taste test around 12 minutes to make sure it’s just tender, not mushy.
Keywords:Jamie Oliver Greek Cypriot Pasta