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Ingredients
Method
- 350g orzo pasta
- 1 kg tomatoes on the vine
- 4 peeled garlic cloves
- 3 tbsp red wine vinegar
- 1 tbsp sugar
- 1 red chilli, finely chopped
- 150ml vermouth
- Torn basil and grated parmesan cheese, to serve
- Preheat the oven to 200C. Place the ingredients, apart from the orzo, into an ovenproof dish and season well with salt and pepper. Stir to combine, then roast for 30 mins.
- Season the tomatoes again, then stir through the orzo and about 200ml of water. Bake for 25 mins in the oven or until the pasta has cooked through. Add a splash more vermouth, season again if needed, then serve with plenty of torn basil and grated parmesan.
55 mins
4 serving
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