Tomato, White Bean and Spinach Orzo

Ingredients

• Pasta and tomato sauce

  250 g dry orzo

• 2 tbsp olive oil

• 1 medium yellow onion

  finely diced

• 3 cloves garlic

  minced

• 400 g canned chopped tomatoes

  with their juice

• 240 g cooked cannellini beans

  drained and rinsed weight

• 100 g baby spinach

  washed

• 10 g fresh basil leaves

  torn just before serving

• ½ tsp fine salt

  plus extra for the pasta water, to taste

• ¼ tsp black pepper

Directions

1. Soften the onion

   Bring a large saucepan of water to a boil. Meanwhile, heat the oil in a deep skillet over medium heat. Add the onion and cook for 6–8 minutes, stirring, until soft and translucent. Add the garlic and stir for 30 seconds without letting it brown.

2. Simmer the sauce and cook the orzo

   Add the tomatoes, measured salt and pepper to the skillet. Simmer gently, uncovered, for 10–12 minutes, stirring occasionally. In parallel, salt the boiling water to taste and cook the orzo according to the packet until just tender. Before draining, scoop out 250 ml of the cooking water.

3. Fold in beans and spinach

   Stir the drained beans into the tomato sauce and heat for 3 minutes. Add the spinach a handful at a time and stir for another 1–2 minutes until wilted. If the sauce sticks, loosen it with a small splash of reserved pasta water.

4. Bring the pasta together

   Fold the drained orzo into the sauce over low heat. Add reserved pasta water a little at a time, starting with 60 ml, until the pasta is loose and saucy; you may not need it all. Stir for 1 minute, remove from the heat and fold in the basil. Taste and adjust the seasoning, then divide between four bowls.