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Greek Manestra (Orzo with Tomato Sauce)

A traditional Greek orzo pasta dish simmered in rich tomato sauce with aromatic spices, creating a creamy, comforting dinner in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 250 g orzo pasta (kritharaki) approximately 9 oz
  • 3-4 tablespoons extra virgin olive oil
  • 1 medium red onion finely chopped
  • 2 cloves garlic minced
  • 3 medium ripe tomatoes grated, skins discarded, OR 1 cup tomato passata
  • 1.5 tablespoons tomato paste
  • 1/4 cup dry red wine optional
  • 4-5 cups hot water or vegetable/beef broth
  • 1 teaspoon sugar
  • 4-6 whole allspice berries
  • 1-2 dried bay leaves
  • 1 small cinnamon stick optional
  • Salt and black pepper to taste
  • Crumbled feta cheese for garnish
  • Fresh parsley or mint chopped, for garnish
  • Extra virgin olive oil for drizzling

Equipment

  • large pot
  • wooden spoon
  • Hand grater (if using fresh tomatoes)

Method
 

  1. If using fresh tomatoes, grate them into a bowl using a hand grater and discard the skins. Set aside.
  2. Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 5-7 minutes until soft and translucent. Add the garlic and cook for 1 minute more until fragrant.
  3. Stir in the orzo pasta and cook for 1-2 minutes, stirring constantly to coat the grains in oil. Add the tomato paste and cook for another minute to deepen the flavor.
  4. Pour in the red wine (if using) and stir until it has mostly evaporated, about 1-2 minutes.
  5. Add the grated tomatoes, sugar, allspice berries, bay leaves, and cinnamon stick. Stir well to combine.
  6. Pour in 4 cups of hot water or broth. Reduce heat to low-medium and simmer, stirring frequently to prevent sticking. Cook for 12-15 minutes until the orzo is tender but still has a slight bite (al dente). The consistency should be saucy and creamy, not soupy. Add remaining liquid if needed.
  7. Remove from heat and discard the whole spices (bay leaves, cinnamon stick, allspice berries). Let rest for 5 minutes to thicken.
  8. Serve hot with plenty of crumbled feta, fresh herbs, and a drizzle of olive oil.

Notes

Storage: Manestra stores well in the fridge for up to 3 days but will absorb all the liquid. When reheating, add water or broth to restore the creamy consistency. Substitutions: Use tomato passata instead of fresh tomatoes. Yellow onion works in place of red onion. For a protein-packed version, brown 1 lb ground beef or lamb before adding the onions. Serving: Pairs perfectly with crusty bread and Greek salad. Pro Tip: Stir frequently during cooking to release the starches from the pasta and prevent sticking. The resting period after cooking is important for achieving the perfect creamy texture.