Ingredients

• 4 T olive oil
• 1 onion, peeled and finely chopped
• 6 garlic cloves, peeled and crushed
• 1/2 t chilli flakes (or: 1/2 t chopped calabrian peppers)
• 3 anchovy fillets, drained and roughly chopped
• 2 T capers
• 1.5 preserved lemons, flesh discarded and skin thinly sliced into strips
• 70 g pitted kalamata olives, roughly torn in half
• 2 tins high-quality tinned fish (I use sardines), drained and cut into large chunks
• 1 T tomato paste
• 1 400g can chopped tomatoes
• 250 g orzo
• Salt and black pepper
• 1-2 plum tomatoes, cut into slices
• 40 g parmesan, finely grated
• Handful basil leaves, roughly torn

Instructions

1. Heat oven to 400 F.
2. Heat 3 T oil over medium-high heat in a large cast-iron pan – for which you also have a lid.
3. Add onion and cook, stirring occasionally, for about eight minutes, until softened and browned.
4. Add the garlic, chili, and anchovies, the cook for a minute more, until fragrant
5. Stir in the capers, half the lemon, 45 g of the olives, tinned fish, tomato paste, canned tomatoes, orzo, 450 ml water, 1 t salt, and a generous grind of pepper.
6. Bring to a simmer, then cover and transfer to the oven for 20 minutes, or until the orzo is cooked through.
7. Remove pan from oven and turn up to 450 F.
8. Top mixture with sliced tomatoes and cheese, then return to oven and cook, uncovered, for 10-12 minutes, until bubbling and lightly browned.
9. Remove from oven, let rest for 10 minutes, then top with the remaining olives, preserved lemon, basil, and remaining 1 T oil.