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Spaghetti with red sauce, we love you…but we need something new. Enter Anna Jones’s recipe for orzo with spiced tomato sauce and feta, from her cookbook The Modern Cook’s Year. It’s as simple and enticing as any pomodoro, with a spice-laden twist to keep it feeling fresh.
If you’re not yet convinced to ditch the jarred tomato sauce, Jones whips up this dish in just one skillet. It’s as easy as adding a few herbs and spices to plain tomatoes and letting the sauce simmer away—you can even use canned tomatoes if fresh ones aren’t an option.
One word of advice: Cook the orzo until it’s just shy of al dente. It will finish cooking in the same skillet as the sauce, and no one likes mushy pasta (or so we’d imagine).
A crumble of feta, a glug of olive oil and your days of store-bought sauce days will be a distant memory.
From The Modern Cook’s Year by Anna Jones, published by Abrams Books.
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