Enjoy this rich and tangy oven dish of orzo and fresh tomatoes. By baking the orzo all the flavours of the sauce are absorbed, making it a really cosy dish for this time of year.
SERVES 4
Preparation time: 10 minutes
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Cooking time: 1 hour
- 350g (12oz) orzo
- 1kg (2¼lb) small tomatoes
- 4 cloves garlic, peeled and chopped
- 3 tbsp red wine vinegar
- 1 tbsp caster sugar
- 1 red or green chilli, finely chopped
- Salt and pepper
- 3-4 handfuls spinach
- 350ml (12fl oz) water
- Heat the oven to 200C/fan 180C/gas 6. Put the tomatoes, garlic, red wine vinegar, sugar and chilli into a wide, shallow, two-litre ovenproof dish. Add a good pinch of salt and pepper, stir and roast for 30 minutes, until the tomatoes have cooked down.
- Remove from the oven and stir through the uncooked orzo and 350ml (12fl oz) of water. Cover with foil and return to the oven and bake for 25-30 minutes until the pasta has cooked through and swelled in the sauce.
- Remove from the oven and stir through the spinach so it wilts.
- To serve, spoon into bowls and season again with salt and pepper.
