Ingredients:
2 tablespoons olive oil
½ cup chopped onion
2 garlic cloves, minced
2 cups peeled, seeded (optional), chopped fresh tomatoes
12 Greek olives, pitted and halved
2 tablespoons chopped fresh parsley
2 teaspoons minced fresh oregano, or ½ teaspoon dried oregano
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
1/8 teaspoon crushed red pepper flakes
8 ounces orzo
¾ cup crumbled feta cheese
Directions:
1. In a large skillet, heat the oil and sauté the onion and garlic until softened, about 3 minutes. Stir in the tomatoes, olives, parsley, and red pepper flakes. Bring to a simmer and cook, uncovered, for 5-8 minutes, stirring often.
2. Cook the orzo according to the package directions until tender but still firm; drain.
3. Preheat oven to 350 degrees F. Combine the orzo and tomatoes in a 2-quart baking dish. Sprinkle with the feta cheese and bake for 10 minutes (longer if the ingredients are cold), until the feta has melted and the orzo is heated through.
Serves 4