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Orzo Puttanesca

  • Simple
  • 0:35 m
  • 11 ingredients

This orzo puttanesca is the perfect cupboard raid dinner. My whole family loved this when I first tested it at home and i've been making it ever since. Salty from the capers and rich from the tomato sauce this is one mid-week dinner you can rustle up in no time. Check out the full recipe below.

Serves: 4

Ingredients

For the Puttanesca Sauce

  • 2 tbsp olive oil
  • 1 tbsp garlic purée
  • 1 tbsp brown sugar
  • 1 tsp chilli flakes
  • 1 tbsp capers
  • 100g pitted Kalamata olives
  • 1 tin of tinned tomatoes
  • 300g orzo
  • salt and pepper to taste

For the Crispy Capers

  • 1 tbsp good quality olive oil
  • 2 tbsp capers

To Serve

  • plant-based parmesan
  • basil leaves

Before you start

Large high sided frying pan | Small frying pan

Step 1

For the orzo

  • Heat 2 tbsp olive oil in a large frying pan over medium heat. Once hot, add the garlic, chilli, capers and olives. Fry for 2-3 minutes, constantly stirring, taking care not to burn the garlic. Add the tinned tomatoes, refill the tin with water twice and add to the sauce. Bring to a gentle simmer and cook for 10-15 minutes, crushing the tomatoes with the back of a spoon
  • Add in the brown sugar and leave to simmer

Ingredients

  • 2 tbsp olive oil
  • 1 tbsp garlic purée
  • 1 tbsp brown sugar
  • 1 tsp chilli flakes
  • 1 tbsp capers
  • 100g pitted Kalamata olives
  • 1 tin of tinned tomatoes

Step 2

Meanwhile, make the crispy capers

  • Heat 1 tbsp olive oil in a small frying pan over medium heat. Drain the capers and add them to the hot oil. Fry until golden brown, about 4-5 minutes. Carefully remove the capers from the oil and transfer to a plate lined with kitchen paper. Set to one side

Ingredients

  • 1 tbsp good quality olive oil
  • 2 tbsp capers

Step 3

Return to the orzo

  • Season the sauce with pepper and more salt if you’d like
  • Stir the orzo into the sauce. Bring to a simmer, then cover with a lid and cook for 9-10 minutes, until the orzo is soft and tender

Ingredients

  • 300g orzo
  • salt and pepper to taste

Step 4

Time to serve

  • Top the orzo with the crispy capers, plant-based parmesan and fresh basil leaves

Ingredients

  • plant-based parmesan
  • basil leaves