500g thick orzo
250g PAPATHANASIOU Tsalafouti
Olives, in rings
One green pepper, finely chopped
4 garlic cloves
6 ripe tomatoes, thickly grated
Put the tomatoes in a pot and boil over low heat for 15 minutes with some olive oil, 2 garlic cloves, salt, pepper and fresh thyme until the sauce is thick. Boil the orzo in salt water, drain it and put it in an oiled Pyrex dish. Mix it with the sauce, olives, oregano, green pepper and the rest of the garlic.Add salt, olive oil and the Tsalafouti and mix well.
Sprinkle the breadcrumbs on top and gratinate at 180 degrees for 40 minutes.