If you love warm, comforting dishes that bring a touch of Mediterranean sunshine to your table, this Manestra (Greek Orzo with Tomato Sauce) Recipe is an absolute must-try. It’s a beautifully simple one-pot meal where tender orzo dances in a rich, savory tomato sauce infused with garlic, oregano, and a splash of red wine. This dish captures the essence of Greek home cooking with every bite, offering a satisfying texture and vibrant flavors that feel like a big, cozy hug from the inside out. Whether you’re looking for a weeknight dinner to impress or a soul-soothing lunch, this classic recipe never fails to deliver.
Ingredients You’ll Need
The ingredients for this Manestra (Greek Orzo with Tomato Sauce) Recipe are wonderfully straightforward, showcasing how a handful of quality staples come together to create something truly special. Each component plays its part, contributing layers of flavor, texture, or a pop of color that makes every spoonful irresistible.
- Olive oil: Use a good quality extra virgin olive oil for a fruity, silky base that enhances all the other ingredients.
- Red onion: Finely chopped, it adds sweetness and subtle depth once sautéed.
- Garlic cloves: Freshly chopped for that unmistakable aromatic punch that wakes up the sauce.
- Red chilli flakes: Just a touch to layer in a gentle heat without overpowering the dish.
- Tomato paste: This intensifies the tomato flavor, giving the sauce richness and body.
- Dry red wine: Adds complexity and a slight tang that balances the sweetness of the tomatoes.
- Orzo: The star of the show, these tiny rice-shaped pasta pearls cook perfectly in the sauce, soaking up all the delicious flavors.
- Chopped tomatoes (canned): Provides the luscious tomato base for the sauce, fresh and vibrant even in winter.
- Dried oregano: A classic Greek herb that builds that unmistakable Mediterranean aroma and taste.
- Sugar: Just a pinch to mellow out acidity and bring harmony to the tomato sauce.
- Vegetable stock: Adds depth and keeps the sauce wonderfully moist while cooking the orzo.
- Salt and freshly ground black pepper: To season perfectly and brighten the overall flavor.
How to Make Manestra (Greek Orzo with Tomato Sauce) Recipe
Step 1: Sauté the Aromatics
Start by heating up the olive oil in a large, deep pan. Add the finely chopped red onion and cook gently over medium heat for about 3 to 4 minutes, until it softens and becomes translucent. This step is essential; it softens the onion’s bite and creates a sweet, tender foundation for your sauce.
Step 2: Add Garlic and Chilli
Next, toss in the chopped garlic and red chilli flakes. Stir constantly for about a minute to release those intense flavors and aromas, making sure the garlic doesn’t burn. This quick sauté amps up the sauce with warmth and a subtle kick.
Step 3: Incorporate Tomato Paste and Wine
Mix in the tomato paste, letting it cook for another minute until it blends smoothly with the aromatics. Pour the dry red wine in and cook it for 1 to 2 minutes, allowing the alcohol to evaporate while the wine enriches the sauce with tangy depth. This creates a brilliant harmony between the acidity and sweetness.
Step 4: Toast the Orzo
Add the orzo to the pan, stirring frequently for 1 to 2 minutes so each little pasta piece gets coated in the flavor-packed base and starts to toast. This step is a game changer—it adds a lovely nutty undertone that elevates the entire dish.
Step 5: Simmer with Tomatoes and Seasoning
Pour in the canned chopped tomatoes, sprinkle in the dried oregano, sugar, and pour the vegetable stock. Bring everything to a boil before lowering the heat and simmering gently for about 15 minutes. Stir occasionally as the orzo absorbs the liquid and the sauce thickens to a luscious consistency. If it looks too thick, add a splash more stock or water to keep that perfect creamy texture.
Step 6: Season and Serve
Once the orzo is tender and the sauce has a rich, balanced flavor, season with salt and freshly ground black pepper to taste. Serve immediately with a crumble of feta cheese on top if you fancy—this salty, creamy accent is the classic finishing touch that makes Manestra truly irresistible.
How to Serve Manestra (Greek Orzo with Tomato Sauce) Recipe
Garnishes
While simple on its own, Manestra truly shines when topped with vibrant garnishes. Crumbled feta cheese adds a salty creaminess that complements the tangy tomato sauce perfectly. Freshly chopped parsley or basil leaves bring a burst of brightness and color. A drizzle of good olive oil before serving also adds an extra layer of richness and sheen.
Side Dishes
This dish pairs beautifully with a crisp green salad or lightly dressed mixed greens for balance. Roasted vegetables such as zucchini or eggplant echo the Mediterranean flavors and add heartiness. If you want to go traditional, crusty bread on the side is perfect for mopping up every last drop of that delicious sauce.
Creative Ways to Present
You can serve Manestra straight from the pan for a cozy, family-style meal, or for a dinner party, plate the orzo neatly and garnish each portion individually for a polished look. For a fun twist, portion it into small ramekins and bake briefly with a sprinkle of grated cheese on top until golden and bubbly—an indulgent variation everyone will love.
Make Ahead and Storage
Storing Leftovers
Manestra stores wonderfully in the fridge for up to 3 days. Transfer leftovers to an airtight container and keep chilled. The flavors often deepen overnight, making next-day servings even more delicious. Just make sure to give it a good stir before reheating.
Freezing
If you want to keep this Greek classic on hand, Manestra freezes well. Portion it into freezer-safe containers, leaving a little room for expansion. It can be frozen for up to 2 months. Thaw overnight in the fridge before reheating gently on the stove or in the microwave.
Reheating
When reheating, add a splash of water or stock to loosen up the sauce and prevent the orzo from drying out. Warm it slowly over medium heat on the stove, stirring regularly, or use short bursts in the microwave to keep the texture creamy and comforting.
FAQs
Can I use chicken stock instead of vegetable stock?
Absolutely! While vegetable stock keeps this dish vegetarian, chicken stock can add a richer flavor if you prefer. Just be aware it will change the taste slightly but still remain delicious.
Is it possible to make Manestra (Greek Orzo with Tomato Sauce) Recipe vegan?
Yes, this recipe is naturally vegan as long as you skip the optional feta cheese topping. The tomato sauce and orzo combination itself is plant-based and full of flavor.
What type of orzo is best to use?
Regular dry orzo works best. It’s important not to use quick-cooking or pre-cooked varieties because the orzo needs to absorb the sauce while simmering for the best texture.
Can I add meat or other proteins to the recipe?
You can certainly add cooked ground beef, lamb, or even sautéed mushrooms for a heartier version. Just brown the meat or mushrooms before starting the sauce steps and then continue with the recipe as directed.
How can I adjust the spiciness?
If you prefer less heat, reduce the amount of red chilli flakes or omit them altogether. For more heat, feel free to add a pinch more or even a dash of cayenne pepper to suit your taste.
Final Thoughts
This Manestra (Greek Orzo with Tomato Sauce) Recipe is pure comfort in a bowl and a wonderful way to experience authentic Greek flavors in your own kitchen. It’s simple yet rich, humble yet unforgettable. I encourage you to give it a try – I promise you’ll find yourself reaching for seconds and sharing it with loved ones time and again.
PrintManestra (Greek Orzo with Tomato Sauce) Recipe
Manestra is a comforting Greek dish featuring orzo pasta simmered in a rich tomato sauce infused with garlic, red onion, herbs, and a splash of red wine. This savory and hearty one-pot meal is simple to prepare and perfect for a satisfying family dinner, embodying the rustic flavors of Greek cuisine.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Main 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
- Sauté Onion: Heat the olive oil in a large, deep pan over medium heat. Add the finely chopped red onion and sauté for 3-4 minutes until softened and translucent.
- Add Garlic and Chilli: Stir in the chopped garlic and red chilli flakes and cook for another minute, allowing the flavors to meld without burning the garlic.
- Incorporate Tomato Paste and Wine: Add the tomato paste to the pan and cook for one minute, then pour in the dry red wine. Let it simmer for 1-2 minutes, allowing the alcohol to evaporate and the flavors to deepen.
- Toast the Orzo: Stir in the orzo pasta and toast it in the mixture for 1-2 minutes, stirring often to prevent sticking and enhance the nutty flavor of the orzo.
- Add Tomatoes and Seasonings: Pour in the canned chopped tomatoes, dried oregano, sugar, and vegetable stock. Bring the mixture to a boil, then reduce heat to low for simmering.
- Simmer and Cook: Allow the orzo to cook gently for about 15 minutes or until tender. Stir occasionally, and if the mixture seems too thick, add more vegetable stock or water.
- Season and Serve: Season with salt and freshly ground black pepper to taste. Serve immediately, optionally topped with crumbled feta cheese for added creaminess and traditional flavor.
Notes
- You can adjust the red chilli flakes quantity for more or less heat.
- If you prefer a richer flavor, substitute vegetable stock with chicken stock (if not vegetarian).
- For a gluten-free version, use gluten-free orzo or rice.
- Adding crumbled feta cheese on top enhances the authentic Greek taste.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stove.
