Roasted tomato orzo
- Preparation and cooking time
- Total time
- Easy
- Serves 4
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- 350g orzo
SAUCE
- 1kg small tomatoes on the vine
- 4 cloves garlicpeeled
- a small bunch basil
- 3 tbsp red wine vinegar
- 1 tbsp caster sugar
- 1 red or green chillifinely chopped
- 150ml vermouthplus 2 tbsp to serve
HERB SALSA
- a small bunch basil
- a small bunch flat-leaf parsley
- a handful mint
- 1 clove garlic
- 30g Grana Padanograted (optional)
- 100ml extra-virgin olive oil
- 1 lemonzested and juiced
Nutrition: per serving
- kcal661
- fat26.9g
- saturates3.9g
- carbs78.2g
- sugars15.4g
- fibre7.8g
- protein13.4g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Put the sauce ingredients into a wide, shallow, 2-litre ovenproof dish. Add a good pinch of salt and pepper, stir and roast for 30 minutes, until the tomatoes have cooked down and have some colour. Remove the vines.
step 2
Meanwhile, put the salsa ingredients into a blender or food processor and pulse until a chunky consistency, then season.
step 3
Season the tomatoes, then stir through the orzo and 200ml of water. Bake for 25 minutes until the pasta has cooked through and swelled in the sauce. Add 2 tbsp of vermouth and season again, if needed. Pick out the basil, which will have blackened.
step 4
To serve, spoon into bowls and swirl the salsa through the pasta and top with plenty of salt and pepper.
