- 2 cloves of garlic
- 200 g quality chorizo
- ½ a bunch of fresh basil
- 4 tablespoons olive oil
- 2 tablespoons sherry vinegar
- 400 ml passata
- 300 g orzo
- 200 g cherry tomatoes, on the vine
- 400 g large cooked shelled king prawns , from sustainable sources
Preheat the oven to 180ºC/gas 4.
Peel and finely chop the garlic, and slice the chorizo. Pick and finely chop the basil.
Heat half the oil in a heavy-based pan. Fry the garlic and chorizo for 3 minutes, then deglaze the pan with the vinegar.
Add the passata and 300ml of water, then the orzo. Bring to the boil, reduce the heat and simmer for 10 to 15 minutes, or until the orzo is al dente, stirring occasionally to prevent it sticking.
Spread the cherry tomatoes over a baking tray, drizzle with the rest of the oil and season. Roast for 10 minutes, or until soft.
Stir half the basil into the pasta, along with the prawns.
Divide between bowls, top with the remaining basil and serve the roasted tomatoes alongside.