Name: Tomato & sardine orzo with olive gremolata
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 2 tbsp olive oil; 1 shallot finely chopped; 2 garlic cloves finely chopped; ½ tsp chilli flakes; 250g orzo; 400g can chopped tomatoes; 2 x 120g can sardines in tomato sauce; 40g pitted green olives roughly chopped; 15g parsley leaves picked; ½ lemon zested and juiced

Tomato & sardine orzo with olive gremolata

Use two hero ingredients – canned fish and dried pasta – in this weeknight winner which takes 30 minutes to make. You can add more or less chilli to taste

30 min total 5 min prep 25 min cook 4 428 cal

Instructions

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1 Heat the oil in a deep frying pan over a medium heat and cook the shallot for 8-10 mins, stirring often until softened and golden at the edges. Stir in the garlic and chilli flakes, cook for 2-3 mins, then stir in the orzo.
2 Pour in the tomatoes and two cans of water. Bring to the boil, then reduce the heat to a simmer and bubble for 8-10 mins, stirring often until al dente.
3 While the orzo cooks, make the gremolata. Combine the olives, parsley, lemon zest and juice with a pinch of salt and grinding of black pepper. When the pasta is done, flake in the sardines along with their sauce, and stir to combine.
4 Serve the orzo sprinkled with the gremolata and another grinding of black pepper, if you like.