40 ml olive oil
1 onion - peel and finely chop
6 cloves garlic - peel and finely grate
0,5 teaspoon chili flakes
30 g anchovy fillets in olive oil - net weight, roughly chop
2 tablespoons capers
5 ml lemon juice - freshly squeezed
35 g black olives - pitted
280 g canned tuna in olive oil - net weight
1 tablespoon tomato paste
400 g canned whole plum tomatoes - roughly chop them with a fruit knife while still in the can
250 g orzo pasta - dry
450 ml water
250 g tomatoes - cut into slices of 1 centimetre - rinse before use
40 g parmesan cheese - Parmigiano reggiano, finely grate35 g black olives - pitted20 ml olive oil - to drizzle with
salt - to your taste
black pepper - freshly ground from a pepper mill, to your taste
200 °C230 °C
