Orzotto with Feta & Spinach

Recipe

A creamy, tangy, and herbaceous homemade orzotto with feta and spinach recipe by Chef Charlie Palmer

Serves 4 appetizer portions

Ingredients

6 tablespoons olive oil

6 garlic cloves, sliced

One 16-ounce can of tomato sauce

1/2 teaspoon kosher salt

1/2 teaspoon coarsely ground black pepper

1 pound orzo

4 cups vegetable or chicken stock

6 ounces fresh baby spinach, picked over and rinsed

1/2 cup pitted and halved kalamata olives

6 ounces sheep's milk feta cheese, crumbled 

How to Make:

1. Heat the oil in a 4-quart pot over medium heat. Add the garlic and cook just until the garlic is fragrant, only a few seconds. Don't let it brown or even turn golden.

2. Add the tomato sauce, salt, and pepper and continue to cook for about 5 minutes, stirring continuously. Add the orzo to the pot, and stir to combine all of the ingredients. Stir in the stock, bring to boil, then lower the heat and simmer for about 20 minutes, stirring constantly to keep the past from sticking to the bottom of the pot. The pasta is done when it just barely sticks in your teeth when you make a test bite. Stir in the spinach and olives, cook for just a minute or so until the spinach has wilted and the olives have heated through. Serve immediately, topped with crumbled feta cheese.