One Pot Puttanesca with Orzo

What an absolutely beautiful weekend it has been. We have had our first meals sitting out in the evening sun, and if any meal shouts that summer is on its way, it's this one. It's bursting with gorgeous flavours, and the fact that it is all made in one pan is great. I made it two days in a row as I enjoyed it so much. It was another dish that I first tried when my sister in law made it for us in London, it's a recipe from Yotam Ottolenghi. I can guarantee it's one I'll be making time and time again. 

Prep 15 min
Cook 50 min
Serves 4

Ingredients
60ml olive oil
1 onion, peeled and finely chopped (150g)
6 garlic cloves, peeled and crushed
½ tsp chilli flakes
3 anchovy fillets, drained and roughly chopped
2 tbsp capers
1½ preserved lemons, flesh discarded and skin thinly sliced into strips
70g pitted kalamata olives, roughly torn in half
2 x 160g tins good-quality tuna in olive oil, drained and roughly flaked
1 tbsp tomato paste
1 tin chopped tomatoes
250g orzo
Salt and black pepper
1-2 plum tomatoes (180g), cut into ½cm-thick rounds
40g parmesan, finely grated
1.5 tbsp basil leaves, roughly torn

Method
Heat the oven to 220C. Put three tablespoons of oil into a large, ovenproof saute pan for which you have a lid, and heat on a medium-high flame. Add the onion and cook, stirring occasionally, for about eight minutes, or until softened and browned. Add the garlic, chilli and anchovies, cook for a minute more, until fragrant, then stir in the capers, half the lemon, 45g of the olives, tuna, tomato paste, tinned tomatoes, orzo, 450ml water, a teaspoon of salt and a generous grind of pepper. Bring to a simmer, then cover and transfer to the oven for 20 minutes, or until the orzo is cooked through.
Turn up the oven to 230C. (Lift the lid off the pan, then haphazardly top the mixture with the sliced tomatoes, sprinkle over the cheese and return to the, uncovered, for 10-12 minutes, or until bubbling and lightly browned. Remove, leave to rest for about 10 minutes, then top with the remaining olives and preserved lemon, the basil and the remaining tablespoon of oil, and serve straight from the pot.