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Serves
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Ingredients
  • 250 g Cherry Tomatoes
  • 6 Garlic Cloves, skin on and slightly crushed
  • 1 Banana Shallot, finely diced
  • 2 Garlic Cloves, thinly sliced
  • 1 tsp Sun dried Tomato Pesto
  • 1 tsp Tomato Paste
  • 2 tbsps Nduja
  • 100 g Cavolo Nero, finely sliced
  • Handful of Parsely, roughly chopped
  • 1 tsp Black Pepper
  • 1 tbsp Kalamata Olives, halved
  • Juice of 1 Lemon
  • Extra Virgin Olive Oil
  • 225 g King Prawns, thawed if frozen
  • 1 Tin of White Crab Meat
  • 300 g Orzo pasta
  • Pecorino, for shavings
  • 2 Bay leaves
Nduja & Prawn Orzo Nduja & Prawn Orzo

Nduja & Prawn Orzo

These are serious flavours! I find orzo a lighter pasta option for summer and mixed with sweet cherry tomatoes, lots of garlic , Smokey Nduja and seafood it’s a match made in heaven!

Prep 10 minutes
Total 30 minutes
  1. Pre heat the oven to 180℃
  2. In a baking tray, place the cherry tomatoes, the whole garlic cloves, 4 tbsps of Extra Virgin Olive Oil and a teaspoon of salt. Mix well to ensure the garlic and tomatoes are coated in the oil then place in the oven to roast for 30mins. Set aside to cool. (You can do this hours before you want to start cooking which will make the overall dinner a quicker process later!)
  3. In a large saucepan, pour in 2 tbsps of olive oil, and add in the diced shallot and bay leaves. Fry for 2 mins until the onion has softened then add in the sliced garlic, cook for another 2mins until fragrant but not turning brown - this will make the dish taste bitter!
  4. Add in the tomato paste and sun dried tomato pesto and cook for for a further 3mins then add in the nduja. Fry until the oils have been released from the nduja then add in the roasted cherry tomatoes and garlic from earlier.
  5. Give everything a good stir and begin to squash the tomatoes with a back of the spoon to help create the sauce. Season with black pepper and squeeze in the lemon juice at this stage. (If you feel you need to add a little salt please do but bare in mind the olives are quite salty too!)
  6. Turn the heat down to low and add in the olives and chopped Cavolo Nero, stir well. Keep the lid off and allow to blip away for 15mins whilst you cook the Orzo - you want this to reduce and be quite thick sauce.
  7. Set another large saucepan of salted water on a medium heat, when bubbling pour in the orzo and cook until al dente - it will cook a little more when in the tomato sauce later so make sure it still has a bite to it at this stage! Drain and retain a food mugful of the starchy water.
  8. Back to the nduja tomato sauce, at this stage bring the heat back up to a low-medium and add in the prawns. They will take minutes to cook so when you see them turn pink, add in the crab meat too.
  9. Pour in 1 tbsp of extra Virgin Olive oil then add in the orzo. Stir well to ensure the sauce starts to coat the pasta, add in a splash of the starchy water to help loosen the sauce.
  10. Add half of the chopped parsley and stir well again. At this stage turn off the heat and let rest for 4mins.
  11. Serve in shallow bowls and using a vegetable peeler, carefully shave curls of pecorino cheese over the top. Finish with a final scattering of the remaining parsley and a drizzle of Extra Virgin Olive Oil. A perfect summer supper to enjoy in the sun with a glass of wine or two!
Nduja & Prawn Orzo Nduja & Prawn Orzo

Nduja & Prawn Orzo

These are serious flavours! I find orzo a lighter pasta option for summer and mixed with sweet cherry tomatoes, lots of garlic , Smokey Nduja and seafood it’s a match made in heaven!

favorite
print
like
Prep 10 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 250 g Cherry Tomatoes
  • 6 Garlic Cloves, skin on and slightly crushed
  • 1 Banana Shallot, finely diced
  • 2 Garlic Cloves, thinly sliced
  • 1 tsp Sun dried Tomato Pesto
  • 1 tsp Tomato Paste
  • 2 tbsps Nduja
  • 100 g Cavolo Nero, finely sliced
  • Handful of Parsely, roughly chopped
  • 1 tsp Black Pepper
  • 1 tbsp Kalamata Olives, halved
  • Juice of 1 Lemon
  • Extra Virgin Olive Oil
  • 225 g King Prawns, thawed if frozen
  • 1 Tin of White Crab Meat
  • 300 g Orzo pasta
  • Pecorino, for shavings
  • 2 Bay leaves

  1. Pre heat the oven to 180℃
  2. In a baking tray, place the cherry tomatoes, the whole garlic cloves, 4 tbsps of Extra Virgin Olive Oil and a teaspoon of salt. Mix well to ensure the garlic and tomatoes are coated in the oil then place in the oven to roast for 30mins. Set aside to cool. (You can do this hours before you want to start cooking which will make the overall dinner a quicker process later!)
  3. In a large saucepan, pour in 2 tbsps of olive oil, and add in the diced shallot and bay leaves. Fry for 2 mins until the onion has softened then add in the sliced garlic, cook for another 2mins until fragrant but not turning brown - this will make the dish taste bitter!
  4. Add in the tomato paste and sun dried tomato pesto and cook for for a further 3mins then add in the nduja. Fry until the oils have been released from the nduja then add in the roasted cherry tomatoes and garlic from earlier.
  5. Give everything a good stir and begin to squash the tomatoes with a back of the spoon to help create the sauce. Season with black pepper and squeeze in the lemon juice at this stage. (If you feel you need to add a little salt please do but bare in mind the olives are quite salty too!)
  6. Turn the heat down to low and add in the olives and chopped Cavolo Nero, stir well. Keep the lid off and allow to blip away for 15mins whilst you cook the Orzo - you want this to reduce and be quite thick sauce.
  7. Set another large saucepan of salted water on a medium heat, when bubbling pour in the orzo and cook until al dente - it will cook a little more when in the tomato sauce later so make sure it still has a bite to it at this stage! Drain and retain a food mugful of the starchy water.
  8. Back to the nduja tomato sauce, at this stage bring the heat back up to a low-medium and add in the prawns. They will take minutes to cook so when you see them turn pink, add in the crab meat too.
  9. Pour in 1 tbsp of extra Virgin Olive oil then add in the orzo. Stir well to ensure the sauce starts to coat the pasta, add in a splash of the starchy water to help loosen the sauce.
  10. Add half of the chopped parsley and stir well again. At this stage turn off the heat and let rest for 4mins.
  11. Serve in shallow bowls and using a vegetable peeler, carefully shave curls of pecorino cheese over the top. Finish with a final scattering of the remaining parsley and a drizzle of Extra Virgin Olive Oil. A perfect summer supper to enjoy in the sun with a glass of wine or two!