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
- Large pot or Dutch oven
- Spatula or wooden spoon
Instructions
- 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.
- 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.
- Add liquids and orzo. Add the water, crushed tomatoes, orzo, and 1/2 teaspoon salt.
- 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.
- Remove from the heat. At this point, the orzo should still seem pretty soupy. Cover and let sit for 10 minutes.
- Stir in the basil. Remove the lid and stir in the fresh basil.
- 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