Ingredients

• 14.5 oz can diced tomatoes
• 2 cups kritharaki (or orzo)
• olive oil
• 1 cube of chicken stock
• salt
• halloumi (optional)

Preparation

1. Cover the bottom of a saucepan with olive oil. Heat on medium-high heat.
2. Add the pasta, and stir for a minute to coat with the olive oil.
3. Add the tomatoes and their juice to the pan.
4. Add 850 mL of water and one cube of stock (or 500 mL of liquid stock plus 350 mL of water, if your stock is in liquid form).
5. Bring to a boil, stirring occasionally to prevent the pasta from sticking to the bottom.
6. Cook until the pasta is fully soft (not al dente). Taste for salt (potentially lots!).
7. Serve immediately, or, if there is too much broth in the pan, let stand for a few mintues and it will probably be absorbed. Can be topped with grated halloumi, if you’d like.

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