This super flavourful pasta is literally THE perfect dinner for this September heatwave PLUS it's quick and easy enough to rustle up for an impressive week night supper!
- 200g feta, broken into 1–2cm pieces
- ½ tsp chilli flakes4 tsp fennel seeds, toasted and lightly crushed
- 75ml olive oil
- 350g orzo or another small, thin pasta shape (I used this one from Waitrose)
- 3 garlic cloves, crushed
- 3 strips finely shaved orange skin
- 1 x 400g tin chopped tomatoes
- 500ml vegetable stock
- 400g raw shell-off prawns
- 30g basil leaves, roughly shredded
- Salt and black pepper
- In a medium bowl, mix the feta with ¼ teaspoon of the chilli flakes, 2 teaspoons of the fennel seeds and 1 tablespoon of the oil.
- Set aside while you cook the pasta
- Place a large sauté pan, for which you have a lid, on a medium high heat.
- Add 2 tablespoons of oil, orzo, ⅛ teaspoon of salt and a good grind of pepper.
- Fry for 3–4 minutes, stirring frequently, until golden-brown, then remove from the pan and set aside.
- Return the pan to the same heat and add the remaining 2 tablespoons of oil, ¼ teaspoon of chilli flakes and 2 teaspoons of fennel seeds, the garlic and the orange skin.
- Fry for 1 minute, until the garlic starts to lightly brown, then add the tomatoes, stock, 200ml of water, ¾ teaspoon of salt and plenty of pepper.
- Cook for 2–3 minutes, or until boiling, then stir in the fried pasta.
- Cover, then lower the heat to medium low and leave to simmer for 15 minutes, stirring once or twice throughout so the pasta is cooked.
- Remove the lid and cook for a further 1–2 minutes, until the consistency is like a risotto.
- Stir in the prawns for 2–3 minutes until they are pink and cooked.
- Stir in the basil and serve at once, with the marinated feta sprinkled on top.