Kritharáki tou Fournoú — Baked Orzo with Tomato

Preheat your oven to 180°C. Finely chop the onion and mince the garlic.

In an oven-safe pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

Add the minced garlic and cook for another minute until fragrant. Be careful not to burn it.

Stir in the crushed tomatoes, water, and dried oregano. Season with salt and pepper. Bring the sauce to a gentle simmer.

Add the orzo pasta to the simmering sauce and stir well to ensure it is fully submerged. Break up any clumps.

Cover the pot and transfer it to the preheated oven. Bake for 25-30 minutes, or until the orzo is tender and has absorbed most of the liquid. Stir halfway through to prevent sticking.

Remove from the oven. Crumble the feta cheese over the top of the hot orzo. Let it rest, covered, for 5 minutes before serving.

Serve hot, with extra fresh pepper if desired.