Pepper and tomato orzo with a salty finish
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
Roasted peppers make a useful bridge between a quick pasta sauce and the deep sweetness of a slow roast. A jar is entirely at home here. Drain it well, cut the peppers into generous strips and let feta supply the final salty note.
For 2 servings, use 180g dried orzo, 1 tablespoon olive oil, 1 sliced garlic clove, 200g jarred roasted red peppers drained, 1 × 400g tin chopped tomatoes, ½ teaspoon smoked paprika, 60g feta and 8 basil leaves. Contains wheat and milk; check the pepper jar for additional ingredients.
Warm oil in a saucepan over medium-low heat. Cook garlic for 30 seconds, then add tomatoes and paprika. Simmer for 12–15 minutes, stirring occasionally. Add pepper strips for the last 5 minutes. Meanwhile cook orzo in a separate pan according to its packet, reserving a little cooking water before draining.
Toss orzo through the sauce, loosening with a splash of reserved water if necessary. Taste before adding salt. Divide between bowls and add crumbled feta and torn basil. Allow about 25 minutes. Keep spare feta refrigerated according to its label. Cool cooked leftovers promptly and reheat once until steaming hot throughout.