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
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Prep:5 mins
Cook:25 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 428
-
fat 14g
-
saturates 3g
-
carbs 51g
-
sugars 0g
-
fibre 5g
-
protein 21g
-
salt 0.87g
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
Method
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.
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.
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.
Serve the orzo sprinkled with the gremolata and another grinding of black pepper, if you like.
