Orzo Puttanesca

0:35 m

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.

Start cooking ➞




For the Puttanesca Sauce

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

For the Crispy Capers

<item-todo-done>1 tbsp good quality olive oil<item-todo-done><item-todo-done>2 tbsp capers<item-todo-done>

To Serve

<item-todo-done> plant-based parmesan<item-todo-done><item-todo-done> basil leaves<item-todo-done>

Before you start

Large high sided frying pan | Small frying pan

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

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

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

Time to serve

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

Cost per portion


CO2e per portion

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