- 150g orzo
- ½ tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 roasted red peppers from a jar, roughly chopped
- handful olives, roughly chopped
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- big pinch chilli flakes
- ½ tsp dried oregano
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 400g can chopped tomatoes with garlic (if you can’t find ready mixed, crush 1 garlic clove into a can of tomatoes)
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 125g ball mozzarella
Heat oven to 200C/180C fan/gas 6. Tip the orzo into a medium casserole dish, then stir in the oil, red peppers, olives, chilli flakes and dried oregano. Tip in the chopped tomatoes, then refill the can halfway with water and pour that in too. Give everything a good mix, season, then cover and bake for 20 mins until the pasta is almost cooked. Take it out of the oven and give the orzo a stir. Remove the foil and return to the oven for a further 5 mins.
Heat the grill to high. Take the orzo out of the oven and tear the mozzarella over the top, then grill until melted and bubbling. Serve with salad on the side, if you like.