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Ingredients
- 4 tomatoes, roughly chopped
- 1 small red onion, chopped
- 2 cloves garlic, crushed
- 2tbs olive oil
- Salt and black pepper
- 1tsp mixed dried Italian herbs
- 3tbs pesto
- 2tbs semi sundried tomatoes, roughly chopped
- 500g orzo
- 750ml stock or water
- 1 ball mozzarella, torn into pieces
- 2tbs 'nduja, in small pieces
- 1tbs fresh parsley, oregano or basil
- Preheat the oven to 180 degrees. Tip the chopped tomatoes, onions and garlic into an ovenproof dish. Pour over the oil and season well with salt and pepper. Stir to coat everything in the oil and seasoning. Bake in the oven for 10 minutes.
- Add the dried herbs, pesto and sundried tomatoes. Mix well to combine. Add the orzo and the stock. Gently stir. Place in the oven to bake for 15-20 minutes until almost cooked through. Gently stir, there should still be some liquid left around the orzo.
- Top with the torn mozzarella first then scatter small pieces of ‘nduja over the top so the oils melt and flavour the orzo. Bake for a further 10 minutes then remove from the oven and scatter with the fresh herbs before serving.
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