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Ingredients
- orzo 350g
SAUCE
- small tomatoes on the vine 1kg
- garlic 4 cloves, peeled
- basil a small bunch
- red wine vinegar 3 tbsp
- caster sugar 1 tbsp
- red or green chilli 1, finely chopped
- vermouth 150ml, plus 2 tbsp to serve
HERB SALSA
- basil a small bunch
- flat-leaf parsley a small bunch
- mint a handful
- garlic 1 clove
- Grana Padano 30g, grated (optional)
- extra-virgin olive oil 100ml
- lemon 1, zested and juiced
Method
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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.
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Step 2
Meanwhile, put the salsa ingredients into a blender or food processor and pulse until a chunky consistency, then season.
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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.
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Step 4
To serve, spoon into bowls and swirl the salsa through the pasta and top with plenty of salt and pepper.
Nutritional Information
- Kcals 661
- Fat 26.9g
- Saturates 3.9g
- Carbs 78.2g
- Sugars 15.4g
- Fibre 7.8g
- Protein 13.4g
