Finely slice your garlic. Dice up your red chilli and finely chop your basil. Quarter your large tomatoes.

Heat a little glug of olive oil in a frying pan. Add your sliced garlic and red chilli and gently fry for a couple of mins until fragrant.

Tip your cherry tomatoes into the pan along with your quartered tomatoes and vegetable stock cube. Cook for 10 mins, smooshing with the back of your spoon to break down the tomatoes.

Add your orzo and your water. Give it a good stir, then simmer for 8 mins.

Season with salt and pepper, then add your basil and stir to combine.

Spoon into bowls and add a drizzle of olive oil. Serve and enjoy.