Jamie Oliver 5 Ingredients Greek Cypriot Pasta is made with ripe tomatoes, garlic, flat-leaf parsley, orzo, and halloumi cheese. This easy Greek Cypriot Pasta recipe creates a delicious dinner that takes about 26 minutes to prepare and can serve up to 2 people.
This Greek Cypriot Pasta Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 600g (1.3 lbs) large ripe tomatoes
- 2 cloves of garlic
- 15g (½ oz) flat-leaf parsley (about half a bunch)
- 200g (7 oz) dried orzo
- 40g (1.4 oz) halloumi cheese
How To Make Greek Cypriot Pasta:
- Grate the tomatoes: Grate them onto a plate using the fine side of a box grater, discarding any skin and seeds.
- Fry the garlic: Peel and slice the garlic. Heat 2 tablespoons of olive oil in a large non-stick frying pan over medium heat, then fry the garlic for 3 minutes until lightly golden.
- Add parsley: Pick a few parsley leaves for garnish and finely chop the rest, including the stalks. Add to the pan and cook for 2 minutes.
- Cook the tomatoes and orzo: Add the grated tomatoes to the pan along with 500ml of water. Bring to a boil, then add the orzo. Cook for 14 minutes, stirring regularly. Add more water if needed until the pasta is tender and the sauce has thickened.
- Add halloumi: Coarsely grate most of the halloumi and stir it into the pasta. Season with salt and black pepper to taste.
- Serve: Grate the remaining halloumi over the top, garnish with the reserved parsley leaves, and drizzle with extra virgin olive oil, if desired.
Recipe Tips
- Use ripe tomatoes: Fresh, ripe tomatoes give the best flavor for this dish. Avoid using canned tomatoes as they won’t taste as good.
- Grate the halloumi carefully: Halloumi can be tricky to grate due to its firm texture, so use a coarse grater to make it easier.
- Don’t overcook the orzo: Keep an eye on the pasta while it’s cooking, and make sure it’s just tender to avoid mushy pasta.
- Add water gradually: If the sauce gets too thick while the pasta is cooking, add small splashes of water to keep it the right consistency.
How To Store & Reheat Leftovers
To store leftover Greek Cypriot Pasta, first, let it cool completely before placing it in an airtight container. You can keep it in the fridge for up to 3 days.
When reheating, use a pan over medium heat, adding a small splash of water or broth to loosen the sauce if necessary.
Nutrition Facts
- Calories: 559 kcal
- Fat: 19.7g
- Saturated Fat: 5.6g
- Protein: 18.9g
- Carbohydrates: 80.3g
- Sugars: 10.1g
- Salt: 0.6g
- Fibre: 5.7g
Try More Jamie Oliver 5 Ingredients Recipes:
- Jamie Oliver 5 Ingredients Asparagus Pasta
- Jamie Oliver 5 Ingredients Prawn Pasta
- Jamie Oliver 5 Ingredients Sausage Pasta
- Jamie Oliver 5 Ingredients Mushroom Pasta
Jamie Oliver 5 Ingredients Greek Cypriot Pasta
Description
Jamie Oliver 5 Ingredients Greek Cypriot Pasta is made with ripe tomatoes, garlic, flat-leaf parsley, orzo, and halloumi cheese. This easy Greek Cypriot Pasta recipe creates a delicious dinner that takes about 26 minutes to prepare and can serve up to 2 people.
Ingredients
Instructions
- Grate the tomatoes: Grate them onto a plate using the fine side of a box grater, discarding any skin and seeds.
- Fry the garlic: Peel and slice the garlic. Heat 2 tablespoons of olive oil in a large non-stick frying pan over medium heat, then fry the garlic for 3 minutes until lightly golden.
- Add parsley: Pick a few parsley leaves for garnish and finely chop the rest, including the stalks. Add to the pan and cook for 2 minutes.
- Cook the tomatoes and orzo: Add the grated tomatoes to the pan along with 500ml of water. Bring to a boil, then add the orzo. Cook for 14 minutes, stirring regularly. Add more water if needed until the pasta is tender and the sauce has thickened.
- Add halloumi: Coarsely grate most of the halloumi and stir it into the pasta. Season with salt and black pepper to taste.
- Serve: Grate the remaining halloumi over the top, garnish with the reserved parsley leaves, and drizzle with extra virgin olive oil, if desired.
Notes
- Use ripe tomatoes: Fresh, ripe tomatoes give the best flavor for this dish. Avoid using canned tomatoes as they won’t taste as good.
- Grate the halloumi carefully: Halloumi can be tricky to grate due to its firm texture, so use a coarse grater to make it easier.
- Don’t overcook the orzo: Keep an eye on the pasta while it’s cooking, and make sure it’s just tender to avoid mushy pasta.
- Add water gradually: If the sauce gets too thick while the pasta is cooking, add small splashes of water to keep it the right consistency.