Orzo Pasta Spicy Tomato Sauce Feta From The Ducksoup Cook Recipes
ORZO PASTA, SPICY TOMATO SAUCE & FETA FROM THE DUCKSOUP COOK
*Courtesy of Clare Lattin and Tom Hill, authors of Ducksoup* "The Italians use orzo in soups and stews, as it's a good way to bulk out a dish without filling yourself up too much. Feta gives this dish an added saltiness, but not in the same way that Parmesan would- it's more gentle. This dish reminds of how good a well-made feta can be. We love this dish as a summer weeknight supper." - From the Ducksoup cookbook by Clare Lattin and Tom Hill
Provided by Food.com
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 595.1, Fat 33.2, SaturatedFat 10.9, Cholesterol 46.9, Sodium 607.6, Carbohydrate 58.7, Fiber 5.8, Sugar 11.4, Protein 17.8
ORZO PASTA SALAD
This Orzo Pasta Salad recipe is a fabulous side to practically every meal as well as an in-demand potluck, picnic and party side. It's also hearty enough to stand alone as a refreshing lunch or light dinner. This orzo pasta salad is loaded with al dente orzo pasta, crisp cucumbers, juicy tomatoes, crunchy bell peppers, charred, caramelized sweet corn, zippy red onions, tangy Kalamata olives, and salty creamy feta, all brightened by tangy, herb vinaigrette! It's easy to make, exploding with a rainbow of bright flavors and textures and the orzo pasta salad can be made ahead of time for the perfect stress-free win!
Provided by Jen
Categories Main Dish
Time 30m
Number Of Ingredients 24
Steps:
- Make dressing by adding all of the ingredients to either a small bowl and whisking or a jar and shaking. Refrigerate until ready to use.
- In a large nonstick skillet, melt butter with olive oil over medium-low heat. Once melted, increase heat to medium-high and add orzo and red onions and sauté for 3-5 minutes, until red onion are soft.
- Stir in chicken broth, lemon juice salt and pepper. Simmer until orzo is al dente, 8-10 minutes, stirring frequently the last couple minutes of cooking so it doesn't burn. If you have leftover liquid, drain orzo. Transfer to a large bowl to cool in the refrigerator while you finish chopping your veggies.
- Add all of the salad ingredients to the orzo followed by the dressing. Toss to coat.
- Taste and season with additional lemon juice or salt and pepper to taste.
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2016-03-08 Increase the heat to high, add the tomato paste and herbs and cook for 1 minute, stirring. Add the plum tomatoes and olives and reduce on a medium-high heat for 15-20 minutes until thick – crush the tomatoes in the pan with a wooden spoon. Meanwhile, cook the orzo …
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- If you are using fresh tomatoes, roughly chop them and discard the cores. Heat a skillet over medium heat and add the cumin, coriander and nigella seeds. Toast until they release their fragrance, about 1 minute.
- Add a few tablespoons of oil to the skillet, then add the onion, garlic and chili powder and cook over low heat until the onions are soft and translucent, 8 to 10 minutes. Add the tomatoes and a good pinch of salt and pepper, stir, and cook until they have broken down and formed a soupy tomato sauce, 18 to 20 minutes. If necessary, you can add a little water to loosen the sauce. Add the oregano leaves to the skillet. Season well with salt and pepper (but remember that you will add salty feta at the end).
- Meanwhile, bring a large saucepan of water to a boil and season generously with salt. Cook the orzo in the boiling salted water until it's just less than al dente, about 10 minutes (or a couple minutes less than the package instructions). Reserve a cupful of the pasta water, then drain the orzo.
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