Baked orzo puttanesca
- ⏱ 1 hour 10 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
Orzo baked with tuna, tomatoes, olives, capers, anchovies, preserved lemon and Parmesan.
Adapted from the Guardian.
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Baked orzo puttanesca
0/0
COOK 1COOK 2
1Heat the oven
2Prep the onion
Peel and finely chop the onion
Peel and crush the garlic cloves
Drain and roughly chop the anchovy fillets
3Plate and serve
+ 12 more steps in the app
Baked orzo puttanesca
0/0
COOK 2COOK 1
1Heat the oven
Heat the oven to 220C (200C fan)/425F/gas 7
Roughly tear the pitted kalamata olives in half
2Prep the onion
3Plate and serve
+ 12 more steps in the app
Ingredients
- 60 ml olive oil
- 1 onion (peeled and finely chopped)
- 6 garlic cloves (peeled and crushed)
- 0.5 tsp chilli flakes
- 3 anchovy fillets (drained and roughly chopped)
- 2 tbsp capers
- 1.5 preserved lemons (flesh discarded and skin thinly sliced into strips)
- 70 g pitted kalamata olives (roughly torn in half)
- 320 g tinned tuna in olive oil (drained and roughly flaked)
- 1 tbsp tomato paste
- 1 tin chopped tomatoes
- 250 g orzo
- salt and black pepper, to taste
- 1-2 plum tomatoes (cut into ½cm-thick rounds)
- 40 g parmesan (finely grated)
- 1.5 tbsp basil leaves (roughly torn)
The full plan, split between two cooks
Every step is assigned, so both of you always know what's next.
1. Heat the oven
- COOK 1 Heat the oven to 220C (200C fan)/425F/gas 7
- COOK 1 Roughly tear the pitted kalamata olives in half
2. Prep the onion
- COOK 2 Peel and finely chop the onion
- COOK 2 Peel and crush the garlic cloves
- COOK 2 Drain and roughly chop the anchovy fillets
- COOK 2 Discard the flesh of the preserved lemons and thinly slice the skin into strips
3. Brown the onion
- COOK 2 Drain and roughly flake the tinned tuna in olive oil
- COOK 2 In a large, ovenproof saute pan with a lid, heat three tablespoons of oil on a medium-high flame
- COOK 2 Add the onion and cook, stirring occasionally, for about eight minutes, or until softened and browned
4. Prep the toppings
- COOK 1 Cut the plum tomatoes into ½cm-thick rounds, finely grate the parmesan and roughly tear the basil leaves
5. Increase oven heat
- COOK 1 Turn up the oven to 230C (210C fan)/450F/gas 8
6. Build the orzo
- COOK 1 In the saute pan, add the garlic, chilli and anchovies, cook for a minute more, until fragrant
- COOK 1 Stir in the capers, half the lemon, 45g of the olives, tuna, tomato paste, tinned tomatoes, orzo, 450ml water, a teaspoon of salt and a generous grind of pepper
🤝 Cook 2 hands over the onion.
7. Bake the orzo
- COOK 1 Bring the mixture to a simmer
- COOK 1 Cover and transfer to the oven for 20 minutes, or until the orzo is cooked through
8. Top and bake
- COOK 2 In the saute pan, lift off the lid, haphazardly top the mixture with the sliced tomatoes, sprinkle over the cheese and return to the oven, uncovered, for 10-12 minutes, or until bubbling and lightly browned
9. Rest the bake
- COOK 2 Remove the pan and leave to rest for about 10 minutes
🤝 Cook 1 hands over the mixture.
10. Plate and serve
- BOTH Top with the remaining olives and preserved lemon, the basil and the remaining tablespoon of oil, and serve straight from the pot
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