Manestra — Greek Orzo with Tomato Sauce

INGREDIENTS

• 2 tablespoons olive oil
• 1 medium red onion, finely chopped
• 2 garlic cloves, finely chopped
• ¼ teaspoon red chilli flakes
• 1 tablespoon tomato paste
• 75 ml (⅓ cup) dry red wine
• 250 g (8.8 oz) orzo
• 1 x 400 g (14 oz) can chopped tomatoes
• ½ tablespoon dried oregano
• 1 teaspoon sugar
• 1 litre (4 cups) vegetable stock
• Salt and freshly ground black pepper to taste

DIRECTIONS

1. Heat the olive oil in a large, deep pan and sauté the onion for 3-4 minutes over medium heat until softened.
2. Stir in the garlic and red chilli flakes and continue to cook for another minute.
3. Add the tomato paste, cook for a further minute and then add the red wine. Cook for 1-2 minutes until the alcohol evaporates, then stir in the orzo. Toast it for 1-2 minutes, stirring often.
4. Next, add the chopped tomatoes, oregano, sugar and vegetable stock. Bring to a boil, then lower the heat and simmer for 15 minutes or until the orzo is tender. Add a bit more vegetable stock or water if it looks too thick.
5. Season to taste and serve immediately with crumbled feta on top if you like.