Manestra (Greek Orzo with Tomato Sauce) Recipe

Introduction

Manestra is a comforting Greek dish featuring tender orzo pasta simmered in a rich tomato sauce. Flavored with oregano, garlic, and a hint of red chili, it’s a simple yet satisfying meal perfect for any day of the week.

Ingredients

• 2 tablespoons olive oil
• 1 medium red onion, finely chopped
• 2 garlic cloves, finely chopped
• 1/4 teaspoon red chilli flakes
• 1 tablespoon tomato paste
• 75 ml (1/3 cup) dry red wine
• 250 g (8.8 oz) orzo
• 1 x 400 g (14 oz) can chopped tomatoes
• 1/2 tablespoon dried oregano
• 1 teaspoon sugar
• 1 litre (4 cups) vegetable stock
• Salt and freshly ground black pepper to taste

Instructions

1. Step 1: Heat the olive oil in a large, deep pan and sauté the onion for 3-4 minutes over medium heat until softened.
2. Step 2: Stir in the garlic and red chilli flakes and continue to cook for another minute.
3. Step 3: Add the tomato paste and cook for a further minute. Then pour in the red wine and cook for 1-2 minutes until the alcohol evaporates. Stir in the orzo and toast it for 1-2 minutes, stirring often.
4. Step 4: 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 little more vegetable stock or water if the mixture becomes too thick.
5. Step 5: Season with salt and freshly ground black pepper to taste. Serve immediately, optionally topped with crumbled feta cheese.

Tips & Variations

• For a richer flavor, substitute the vegetable stock with chicken stock if you’re not vegetarian.
• Add chopped fresh herbs like parsley or basil before serving for a fresh burst of aroma.
• Try stirring in some cooked shrimp or grilled chicken for extra protein.
• If you prefer a creamier texture, stir in a splash of cream or a spoonful of Greek yogurt before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if the orzo has absorbed too much liquid and thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pasta instead of orzo?

Yes, small pasta shapes like couscous, small shells, or even broken vermicelli can be used, but cooking times may vary slightly.

Is it necessary to add red wine?

The red wine adds depth and richness to the sauce, but if you prefer to avoid alcohol, you can omit it and replace it with extra vegetable stock or a splash of balsamic vinegar for acidity.

Manestra (Greek Orzo with Tomato Sauce) Recipe

Print Recipe

★★★★★

4.8 from 484 reviews

Manestra is a comforting Greek dish featuring orzo pasta cooked in a rich tomato sauce with red wine, garlic, and herbs. This savory one-pot meal is simmered until tender and perfect for a satisfying vegetarian dinner.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Ingredients

• 2 tablespoons olive oil
• 1 medium red onion, finely chopped
• 2 garlic cloves, finely chopped
• 1/4 teaspoon red chilli flakes
• 1 tablespoon tomato paste
• 75 ml (1/3 cup) dry red wine
• 250 g (8.8 oz) orzo
• 1 x 400 g (14 oz) can chopped tomatoes
• 1/2 tablespoon dried oregano
• 1 teaspoon sugar
• 1 litre (4 cups) vegetable stock
• Salt and freshly ground black pepper to taste

Instructions

1. Sauté Onions: Heat the olive oil in a large, deep pan over medium heat. Add the finely chopped red onion and cook for 3-4 minutes until softened and translucent.
2. Add Garlic and Chilli: Stir in the chopped garlic and red chilli flakes, cooking for an additional minute to release their flavors without burning.
3. Incorporate Tomato Paste and Wine: Add the tomato paste to the pan and cook for 1 minute. Pour in the dry red wine, cooking for 1-2 minutes until the alcohol evaporates and the mixture slightly reduces.
4. Toast the Orzo: Stir in the orzo pasta, toasting it in the pan for 1-2 minutes while stirring frequently to coat it evenly with the tomato and wine mixture.
5. Add Tomatoes and Simmer: Pour in the canned chopped tomatoes, dried oregano, sugar, and vegetable stock. Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for about 15 minutes or until the orzo is tender, stirring occasionally. Add extra vegetable stock or water if the dish becomes too thick.
6. Season and Serve: Season the manestra with salt and freshly ground black pepper to taste. Serve immediately, optionally topped with crumbled feta cheese for an authentic Greek touch.

Notes

• For a richer flavor, use a good-quality dry red wine.
• Adjust the chili flakes according to your preference for spiciness.
• If you prefer a creamier texture, stir in a tablespoon of butter or cream just before serving.
• Gluten-free orzo alternatives can be used for a gluten-free version.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop with a splash of stock or water.

Keywords: Manestra, Greek Orzo, Orzo with Tomato Sauce, Greek Pasta Dish, Vegetarian Greek Recipe