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Experience the vibrant flavors of the Mediterranean with this Vegan Orzo Puttanesca recipe! Briny olives and capers combined with a rich tomato sauce and al dente orzo to make a quick weeknight meal. All you need is 30 minutes!

close up horizontal photo of a white bowl full of Vegan Orzo Puttanesca
close up photo of a white bowl full of Vegan Orzo Puttanesca

A Modern Adaptation of the Classic Italian Sauce

We have several classic Italian sauces on the blog – MarinaraClassic PestoPasta Al LimoneCarbonaraFettuccine Alfredo, and more. Today, we’re adding our modern twist on the classic Puttanesca. 

As you may know, traditional puttanesca sauce is not typically vegan, as it is often made with anchovies. We’ve developed a vegan version of the dish that swaps the anchovies for a simple ingredient that adds a similar flavor. Additionally, puttanesca is typically served with long pasta types, particularly spaghetti. 

We’ve made our version with orzo, making the meal a one-pot pasta. The small, rice-shaped pasta gives the dish a similar consistency to our Spring Orzotto and absorbs the sauce so well, packing each bite with rich, creamy flavor. Trust us, the whole family will love this version! 

labeled ingredients for vegan orzo puttanesca: olive oil, garlic, tomato paste, miso paste, kalamata olives, capers, dried oregano, red pepper flakes, water, crushed tomatoes, orzo, salt, fresh basil, black pepper and
lemon zest

Ingredients You’ll Need 

  • Olive oil: Helps sauté the garlic and tomato paste, infusing the final dish with their aromas, flavor, and overall richness. Opt for another neutral, high-smoke oil, such as avocado oil, if needed. 
  • Garlic gives this vegan pasta dish a flavorful base. Fresh garlic is essential for the best flavor!
  • Tomato paste: Adds a deep, rich tomato flavor and helps thicken the sauce. 
  • Miso Paste: It helps serve as a vegan substitute for anchovies by adding a similar umami flavor to the final dish. We recommend white or yellow miso paste over the more pungent red miso paste. 
  • Kalamata olives: Adds a briny and tangy flavor, a distinctive flavor in any puttanesca recipe. 
  • Capers: Similar to the olives, capers add a sharp, tangy, salty flavor that adds to the unique flavor of the meal. 
  • Spices: You’ll need dried oregano, red pepper flakes, and black pepper to taste. 
  • Crushed tomatoes: The base of the sauce, contributing additional tangy and slightly sweet tomato flavor. Make sure to use crushed tomatoes over diced tomatoes – it will yield the best thick texture! 
  • Dry orzo pasta: A unique, rice-shaped pasta that will absorb the flavors of the sauce best and keep this recipe a one-pot meal. If you’re shopping for orzo for the first time, look next to the other types of pasta. 
  • Fresh basil: Added at the end of cooking, fresh basil completes the flavor profile with a bright, aromatic finish and burst of freshness – highly recommended!  

Equipment Needed

How to Make Vegan Orzo Puttanesca

  1. Sauté the garlic. Heat olive oil in a large pot or Dutch oven over medium-low heat. Once heated, add the thinly sliced garlic and cook until lightly golden brown, about 1-2 minutes. 
  2. Add main seasonings. Add tomato paste, miso paste, olives, capers, red pepper flakes, and oregano. Cook, stirring constantly, until the tomato paste darkens, about 2-3 minutes. 
  3. Add liquids and orzo. Add the water, crushed tomatoes, orzo, and 1/2 teaspoon salt.
  4. Simmer until the orzo is al dente. Stir together and bring to a boil. Once boiling, lower the heat to medium-low. Simmer until the orzo is cooked, stirring occasionally, about 12 minutes. 
  5. Remove from the heat. At this point, the orzo should still seem pretty soupy. Cover and let sit for 10 minutes. 
  6. Stir in the basil. Remove the lid and stir in the fresh basil. 
  7. Season and serve. Taste and add additional salt and black pepper as needed. Serve while warm with additional basil and lemon zest, if desired. Enjoy!
close up photo of a spoonful of Vegan Orzo Puttanesca

Serving Suggestions 

This pasta dish is easy enough for weeknight dinners yet elevated enough to serve dinner guests or as an at-home date night. 

We typically enjoy this orzo puttanesca as a main course with simple sides such as a green salad lightly tossed with Italian dressinggarlic bread or focaccia, or pan-fried asparagus.

Storage Instructions

Leftover orzo can be stored in an airtight container in the refrigerator for up to 4 days. Before storing, allow the pasta to cool completely. 

Freezing is not recommended. Cooked pasta, particularly when cooked in sauces, does not freeze well.

close up photo of a white bowl full of Vegan Orzo Puttanesca

More One-Pot Pasta Recipes You May Enjoy:

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

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close up photo of a white bowl full of Vegan Orzo Puttanesca

Vegan Orzo Puttanesca Recipe


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5 from 1 review

  • Author: Sweet Simple Vegan
  • Total Time: 40 minutes
  • Yield: 4-6 servings
  • Diet: Vegan

Description

Experience the vibrant flavors of the Mediterranean with this Vegan Orzo Puttanesca recipe! Briny olives and capers combined with a rich tomato sauce and al dente orzo to make a quick weeknight meal. All you need is 30 minutes!


Ingredients

  • ¼ cup olive oil
  • 6 cloves garlic, thinly sliced
  • ¼ cup tomato paste
  • 1 tablespoon miso paste
  • ½ cup kalamata olives, pitted and halved
  • 3 tablespoons capers
  • ½ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes
  • 5 cups water
  • 14 oz crushed tomatoes
  • 12 oz dry orzo
  • ½ teaspoon salt
  • ¼ cup fresh basil, chopped
  • Black pepper to taste
  • Lemon zest, for garnish

Equipment


Instructions

  1. Sauté the garlic. Heat olive oil in a large pot or Dutch oven over medium-low heat. Once heated, add the thinly sliced garlic and cook until lightly golden brown, about 1-2 minutes. 
  2. Add main seasonings. Add tomato paste, miso paste, olives, capers, red pepper flakes, and oregano. Cook, stirring constantly, until the tomato paste darkens, about 2-3 minutes. 
  3. Add liquids and orzo. Add the water, crushed tomatoes, orzo, and 1/2 teaspoon salt.
  4. Simmer until the orzo is al dente. Stir together and bring to a boil. Once boiling, lower the heat to medium-low. Simmer until the orzo is cooked, stirring occasionally, about 12 minutes. 
  5. Remove from the heat. At this point, the orzo should still seem pretty soupy. Cover and let sit for 10 minutes. 
  6. Stir in the basil. Remove the lid and stir in the fresh basil. 
  7. Season and serve. Taste and add additional salt and black pepper as needed. Serve while warm with additional basil and lemon zest, if desired. Enjoy!

Notes

  • Storage: Leftovers will keep for up to 4 days in an airtight container in the refrigerator. Before storing, allow the pasta to cool completely. 
  • Freezing: Not recommended.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Entree
  • Method: Stovetop

Meet The Bloggers

hey there! we’re jasmine & chris.

Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When weโ€™re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie

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