Creamy Tomato Orzo with Artichokes and Ricotta

There are few greater comforts in life that a creamy tomato sauce wrapped around pasta and this one is one of the best. Orzo is rice-shaped pasta and it is perfect in this dish because it almost become one with the sauce amping up the comfort factor to eleven!

In terms of other flavourings. there's a touch of oregano and a jar of artichokes which have their own garlic, herbs and oils for extra depth. Finally, the whole dish is lightened up with a squeeze of lemon juice and dots of fresh ricotta across the top.

Creamy Tomato Orzo with Artichokes and Ricotta
Serves 4

2 tbsp oil

2 shallots (or 1 onion), finely chopped

1 tsp dried oregano

360g orzo pasta

390g jar artichoke hearts, drained

4 tbsp tomato purée mixed with 800ml boiling water

1 veg stock pot

200g ricotta

½ lemon, juice only

sea salt and freshly ground black pepper

Heat the oil in a casserole or large saucepan and gently fry the shallots/onion with a pinch of salt. After 5 minutes, stir in the oregano, orzo and artichokes then pout in the tomato stock and add the veg stock pot.

Stir while bringing up to a fast simmer then cook for 10 minutes, stirring regularly to stop the orzo sticking.

Stir in half of the ricotta to make a creamy sauce. Squeeze in the lemon juice then season to taste with salt and pepper. Serve with the remaining ricotta spooned on top.