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Ingredients
2 servings
60mlolive oil
150gonion
finely chopped
6garlic cloves
crushed
½ tspchilli flakes
12ganchovies in oil
drained and roughly chopped
2 Tbspcapers
30gpreserved lemon
12ginner parts
discarded and skin thinly sliced into strips
70gpitted Kalamata
olives
roughly torn in half
2tins tuna
of good-quality
320golive oil
drained and roughly flaked
1 Tbsptomato paste
400gchopped tomatoes
250gdried orzo
180gplum tomatoes
cored and cut into 2cm thick rounds
40gParmesan
finely grated
5gbasil leaves
roughly torn
salt
black pepper
Instructions
Step 1
1. Preheat the oven to 200°C fan.
Step 2
2. Put 3 tablespoons of oil into a large ovenproof sauté pan, for which you have a lid, on a medium-high heat. Add the onion and cook for minutes, stirring occasionally, until softened and browned. Add the garlic, chilli and anchovies and cook for 1 minute more, until fragrant. Stir in the capers, half the preserved lemon, 45g of olives, the tuna, tomato paste, tinned tomatoes, orzo, 450ml of water, 1 teaspoon of salt and a generous grind of pepper. Bring to a simmer, then cover with the lid and bake for 20 minutes, until the orzo is cooked through
Step 3
3. Turn the oven temperature up to 230°C fan. Remove the lic top with the sliced tomatoes, sprinkle over the cheese and ba for 10-12 minutes more, until lightly browned. Leave to sit for 10 minutes.
Step 4
4. Top with the remaining olives and preserved lemon, the basil leaves and the remaining tablespoon of oil.
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