Heat the olive oil in a large pot and, once warm, add the onions, peppers and a pinch of salt and pepper, Cover and cook over a medium-low heat for 15 minutes, stirring every so often. Add the garlic and chilli flakes and fry for a minute or two until fragrant, then add the tinned tomatoes and capers. Bring to the boil, then reduce to a simmer and cook (uncovered), stirring occasionally, for 15 minutes.

Meanwhile, bring a large pot of salted water to the boil and cook the orzo until al dente. Reserve a big mug of pasta water, then drain the orzo.

Taste the sauce for seasoning, adding the red wine vinegar to taste. Add the orzo, along with a splash of the reserved pasta water and toss. Serve straight away with the basil, grated Parmesan and an extra drizzle of olive oil.