Cooking Instructions
1.
Preheat the oven to 180°C/200°C fan. Heat a splash of olive oil in a large frying pan over a medium heat. Fry the
garlic (4 cloves)
for 2 minutes, until golden, before adding the
Calabrian chilli (2 tsp)
. Sizzle for a minute or so before adding the
vinegar (2 tbsp)
to deglaze.
2.
Add the
chopped tomatoes (1 tin)
, then fill the empty tin ¾ of the way with water and add this to the pan too. Add the
orzo (300 g)
, season with salt and pepper and bring to the boil, then reduce the heat and simmer for 10-15 minutes, stirring regularly, until the orzo is cooked al dente (add a splash more water if it looks too dry).
3.
Meanwhile, put the
cherry tomatoes (200 g)
onto a baking tray, drizzle with olive oil and roast for 10-15 minutes, until softened.
4.
Stir the
prawns (1 pack)
and half the
basil (1 bunch)
into the orzo, followed by the roasted tomatoes. Serve with the remaining fresh basil scattered on top, along with an extra drizzle of olive oil.