Greek-Inspired Orzo Puttanesca
Utilizing Kalamata olives and dried oregano for a Mediterranean flavor profile.
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Ingredients
- 1 1/2 cups Orzo pasta
- 3 tablespoons Extra virgin olive oil
- 4 pieces Garlic cloves, minced
- 4 pieces Anchovy fillets, finely chopped
- 1/2 cup Kalamata olives, pitted and halved
- 2 tablespoons Capers, drained
- 28 ounces Crushed tomatoes
- 1 teaspoon Dried oregano
- 1/2 teaspoon Red pepper flakes(optional)
- 1/2 cup Feta cheese, crumbled
- 1/4 cup Fresh parsley, chopped
Instructions
- 1
Bring a large pot of salted water to a boil and cook the orzo until al dente, about 8-9 minutes.
- 2
While the pasta cooks, heat olive oil in a large skillet over medium heat.
- 3
Add the minced garlic and chopped anchovies to the skillet, sautéing until the anchovies melt into the oil.
- 4
Stir in the Kalamata olives, capers, dried oregano, and red pepper flakes, cooking for 2 minutes to release the aromatics.
- 5
Pour in the crushed tomatoes and bring the sauce to a gentle simmer for 10 minutes until slightly thickened.
- 6
Reserve half a cup of pasta water, then drain the orzo and add it directly into the skillet with the sauce.
- 7
Toss the orzo thoroughly, adding a splash of pasta water if the sauce is too thick.
- 8
Remove from heat and stir in the crumbled feta and fresh parsley before serving.
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