Manestra (Greek Orzo with Tomato Sauce)

Ingredients

• 2 tablespoonsolive oil
• 1 mediumred onion, finely chopped
• 2 clovesgarlic, finely chopped
• 1/4 teaspoonred chilli flakes
• 1 tablespoontomato paste
• 75 ml (1/3 cup)dry red wine
• 250 g (8.8 oz)orzo
• 1 x 400 g (14 oz) canchopped tomatoes
• 1/2 tablespoondried oregano
• 1 teaspoonsugar
• 1 litre (4 cups)vegetable stock
• To tastesalt and freshly ground black pepper

Instructions

1. 1

   Soften the onion

   Heat the olive oil in a large, deep pan over medium heat. Add the onion and sauté for 3–4 minutes, until softened.

2. 2

   Cook the aromatics

   Stir in the garlic and red chilli flakes, then cook for another minute.

3. 3

   Toast the orzo

   Add the tomato paste and cook for 1 minute. 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. 4

   Simmer until tender

   Add the chopped tomatoes, oregano, sugar and vegetable stock. Bring to the boil, then reduce the heat and simmer for 15 minutes, or until the orzo is tender. If the mixture becomes too thick, add a little more vegetable stock or water.

5. 5

   Season and serve

   Season to taste and serve immediately, with crumbled feta on top if you like.

What is manestra?

Manestra is a Greek comfort dish in which small pasta shapes, often orzo, are cooked in a savoury tomato-based sauce. This version builds flavour with onion, garlic, oregano and red wine, then simmers the pasta in the sauce until tender.

Cooking the orzo in the same pan lets it take on the tomato and stock flavours as it softens. The result is a hearty, spoonable meal rather than pasta served separately from its sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 270 calories, 7g protein, 40g carbs, 8g fat.

Most of the carbohydrates come from the orzo, while the olive oil supplies most of the fat. The orzo and vegetable stock contribute some protein, but this is a relatively modest-protein meal; serve it with a protein-rich side and vegetables to round out the plate.

Build the flavour base

Onion first: give it 3–4 minutes over medium heat so it softens before the garlic and chilli go in. The garlic needs only a minute; longer cooking can make it bitter.

Tomato paste next: cooking it briefly before adding the wine deepens its flavour. Let the wine bubble for 1–2 minutes before stirring in the orzo.

Why toast the orzo?

Toasting the orzo for 1–2 minutes coats it in the oil and tomato paste and gives the pasta a chance to pick up the flavours in the pan. Stir often so it does not catch on the bottom.

The orzo then cooks directly in the tomatoes and stock. Stir it occasionally as it simmers, particularly towards the end, when the liquid is thicker.

Check the texture

Doneness: after 15 minutes of simmering, taste a piece of orzo to check that it is tender. If it still feels firm, keep simmering and check again shortly afterwards.

Sauce consistency: the mixture should remain moist, not dry or claggy. Add a little more stock or water if it thickens before the pasta is cooked.

Timing and serving

The onion and aromatics take only a few minutes, followed by a short toast and a 15-minute simmer. Keep an eye on the pan during the simmer so the orzo cooks evenly and does not stick.

Serve the manestra as soon as it is ready, while the sauce is loose and the pasta is tender. The recipe suggests crumbled feta on top if you like.

What to serve with manestra

A crisp green salad or simply dressed vegetables make a fresh contrast to the rich tomato sauce. Bread is another option for scooping up any sauce left in the bowl.

For a more substantial meal, serve it alongside a source of protein. Keep any accompaniments simple so the oregano and tomato remain the focus.

Recipe notes & tips

• Use a large, deep pan so the stock can simmer without splashing.
• Stir frequently once the orzo is in the pan to stop it sticking.
• Taste the orzo near the end of cooking rather than relying on time alone.
• Add extra stock or water gradually if the sauce thickens too quickly.
• Serve promptly, as the pasta continues to absorb liquid as it stands.

Variations

• Adjust the heat: use fewer chilli flakes for a milder bowl or add more for extra warmth.
• Add vegetables: stir in chopped vegetables that can cook through during the simmer.
• Finish with feta: crumble it over the top just before serving, as suggested in the method.
• Use water: add a little water in place of extra stock if the pan becomes too thick.
• Change the herbs: use another dried herb in place of some or all of the oregano.

Common mistakes to avoid

• Burning the garlic: add it after the onion has softened and cook it for only 1 minute.
• Skipping the stirring: stir the orzo often while toasting and occasionally as it simmers.
• Letting the pan dry out: add a little more stock or water if the mixture thickens too much.
• Serving before checking: taste the orzo and continue simmering if it is still firm.
• Cooking too far ahead: serve immediately, since the orzo keeps absorbing liquid as it sits.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan or microwave, adding a splash of water or stock to loosen the sauce; make sure it is piping hot throughout.

Frequently asked questions