A simple supper idea using homemade orzo: a traditional Greek pasta shaped like rice, with a tangy roasted tomato sauce.
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Here's how you do it
Preheat the oven to 180°C. Place the cherry tomatoes in a roasting dish with the olive oil, sherry vinegar, oregano and garlic clove. Season with salt and pepper. Roast for 15-20 mins, until soft and slightly coloured. Squeeze the garlic out of its skin; press the tomatoes with the back of a spoon and stir.
Boil the orzo in salted water for 8 minutes, until tender. Drain and reserve some of the cooking water.
Return the orzo to the saucepan, add the roast tomatoes and pour in a little of the cooking liquid to loosen. Taste and season, then serve with a sprinkling of fresh oregano.