March 30, 2019 / In food , fish / Tagged as: tuna, orzo, onion, chilli, anchovies, capers, preserved lemon, olives, tomatoes, parmesan, basil, garlic

One Pot Puttanesca

Total Cook Time

65 mins

Ingredients

  • 60ml olive oil
  • 1 onion, finely chopped
  • 6 garlic cloves, crushed
  • 3 anchovy fillets, roughly chopped
  • 2 tbsp capers
  • 1 1/2 preserved lemons, flesh discarded and skin thinly sliced (12g)
  • 70g pitted olives, torn in half
  • 2 X 160g good quality tun in olive oil, drained and roughly flaked
  • 1 tbsp tomato paste
  • 1 tin chopped tomatoes
  • 250g orzo (called risoni in DE)
  • Salt & Black Pepper
  • 1-2 plum tomatoes, cut into 1/2cm thick rounds
  • 40g parmesan
  • 1 1/2 tbsp basil leaves, roughly torn

Method

  1. Heat the oven to 200C.
  2. Add 3 tbsp olive oil into a large saute (frying) pan on a low heat.
  3. Add the onion and cook until softened and browned.
  4. Add the garlic, chilli and anchovies and cook for a minute until fragrant.
  5. Add 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.
  6. Bring to a simmer. Then cover and place in oven for 20 minutes.
  7. Alternatively…. if your pan isn’t big enough for the expanded orzo (its pasta after all!), pour the content into a casserole dish.
  8. Every 5-10 minutes stir the dish so that the orzo does not stick to the bottom.
  9. Add extra water as required especially if cooking in an uncovered casserole dish.
  10. After 20 minutes, top the mixture with the sliced tomatoes and parmesan. Cook for a further 10 minutes.
  11. Take out and leave to rest for 10 minutes.
  12. Garnish with olives, the remaining lemon, basil and serve.

Notes

Tasty filling dish made from store cupboard ingredients.

A Yotam Ottolenghi special!!