Name: Prawn and roasted tomato orzo
Total time: 1500 s
Yield: 4
Ingredients: 4 clove garlic; 2 teaspoon hot Calabrian chilli; 2 tablespoon red wine vinegar; 1 tin chopped tomatoes; 300 gram risoni orzo pasta; 200 gram red cherry tomato; 1 pack marinated garlic, lemon and parsley king prawn; 1 bunch basil

Step 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 (10 g) . Sizzle for a minute or so before adding the vinegar (30 mL) to deglaze.

Step 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).

Step 3

Meanwhile, put the cherry tomatoes (200 g) onto a baking tray, drizzle with olive oil and roast for 10-15 minutes, until softened.

Step 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.

Prawn and roasted tomato orzo

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