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 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!
How to Make Vegan Orzo Puttanesca
- 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!
Find the full printable recipe here: Vegan Orzo Puttanesca
