Orzo pasta in red souce - Kritharaki

Orzo pasta in red souce - Kritharaki


Kritharaki is a typical dish made in Cyprus and Greece, that can be eaten on its own as a main meal with just a side of salad and yoghurt. 

Otherwise, it can be the ideal side to any meat dish. It requires minimum ingredients and can be ready in no time. 

Kritharaki is made using pureed tomatoes, passata, or can be made using ripe grated tomatoes.

You can eat the kritharaki without resting it for too long so that it is quite saucy still or you may choose to let it rest for longer so that all the sauce is absorbed. Top it with some fetta or even mizithra to finish it off and enjoy. A meal the whole family will enjoy.

Prep Time

10 mins

Cook Time

25 mins

Resting time

10 mins

Total Time

35 mins

Cuisine: Mediterranean

Servings: 5 people


• 1 tbs olive oil

• 1 onion, chopped

• 1 garlic clove, thinly sliced

• 1 cup passata

• 3 cups warm water

• 1 cup orzo/risoni pasta

• salt and pepper


1. Use the olive oil and cook the onion and garlic until they soften. Pour in the passata and let it simmer for 2min.

2. Then add the water and orzo pasta. Let it cook on medium heat for 20min. Stir it frequently so it doesn't stick to the bottom of the pan.

3. After the 20min take it off the heat. Season with salt and pepper and stir it well. Cover the pot with a clean towel and the lid. Allow it to stand for 10min at least. I sometimes let it on the stove for 30min if i have the time so that the sauce is absorbed.