Baked Orzo Puttanesca
- ⏱ approximately 70 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
A baked orzo dish with puttanesca flavors, finished with fresh tomatoes, parmesan and basil.
Adapted from the Guardian.
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Baked Orzo Puttanesca
0/0
COOK 1COOK 2
1Mise en Place
2Mise en Place
Peel and crush the garlic cloves.
Roughly tear the olives in half.
Cut the plum tomatoes into ½cm-thick rounds.
3Plate and serve
+ 12 more steps in the app
Baked Orzo Puttanesca
0/0
COOK 2COOK 1
1Mise en Place
Peel and finely chop the onion.
Discard the flesh of the preserved lemons and thinly...
Drain the tuna and roughly flake it.
2Mise en Place
3Plate and serve
+ 12 more steps in the app
Ingredients
- 60.0 ml olive oil
- 1.0 piece onion (peeled and finely chopped)
- 6.0 piece garlic cloves (peeled and crushed)
- 0.5 tsp chilli flakes
- 3.0 piece anchovy fillets (drained and roughly chopped)
- 2.0 tbsp capers
- 1.5 piece preserved lemons (flesh discarded and skin thinly sliced into strips)
- 70.0 g kalamata olives (roughly torn in half)
- 320.0 g tuna in olive oil (drained and roughly flaked)
- 1.0 tbsp tomato paste
- 1.0 tin chopped tomatoes
- 250.0 g orzo
- to_taste salt
- to_taste black pepper
- 1.0-2.0 piece plum tomatoes (cut into ½cm-thick rounds)
- 40.0 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. Mise en Place
- COOK 1 Peel and finely chop the onion.
- COOK 1 Discard the flesh of the preserved lemons and thinly slice the skin into strips.
- COOK 1 Drain the tuna and roughly flake it.
- COOK 1 Roughly tear the basil leaves.
- COOK 1 Prep 3.0 anchovy fillets: drained and roughly chopped
2. Mise en Place
- COOK 2 Peel and crush the garlic cloves.
- COOK 2 Roughly tear the olives in half.
- COOK 2 Cut the plum tomatoes into ½cm-thick rounds.
- COOK 2 Finely grate the parmesan.
3. Preheat oven
- COOK 1 Heat the oven to 220C (200C fan)/425F/gas 7.
4. Sauté onion
- COOK 1 Put three tablespoons of oil into a large, ovenproof saute pan with a lid and heat on medium-high.
- COOK 1 Add the onion and cook, stirring occasionally, for about eight minutes, or until softened and browned.
- COOK 1 Add the garlic, chilli flakes and anchovy fillets, cook for a minute more until fragrant
- COOK 1 Stir in the capers, half the lemon, 45g of the olives, tuna, tomato paste, chopped tomatoes, orzo, 450ml water, a teaspoon of salt and a generous grind of pepper.
🤝 Cook B hands over the garlic cloves and kalamata olives.
5. Bake
- COOK 2 Bring to a simmer
- COOK 2 Cover and transfer to the oven for 20 minutes, or until the orzo is cooked through.
- COOK 2 Turn up the oven to 230C (210C fan)/450F/gas 8.
- COOK 2 Lift the lid off the pan, haphazardly top the mixture with the sliced plum tomatoes, sprinkle over the parmesan and return to the oven, uncovered, for 10-12 minutes, or until bubbling and lightly browned.
6. Plate and serve
- BOTH Remove, leave to rest for about 10 minutes
- 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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