Orzo Puttanesca

Recipe from Chef Tom Walton.


  • 2 TBSP olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1/2 tsp. chili flakes
  • 1/2 tsp. oregano
  • Salt, to taste
  • 10 oz. grape/cherry tomatoes
  • 2 TBSP capers in brine
  • 1/3 c. Kalamata olives, sliced
  • 1 c. dried orzo
  • 1 14 oz. can garbanzo beans, drained and rinsed
  • 2 1/4 c. chicken broth
  • 6 oz. roasted red peppers, sliced
  • 1/2 c. parsley, chopped
  • 3/4 c. crumbled feta


  1. Heat a large skillet with a lid over medium heat, then add the olive oil, onion, garlic, chili flakes, oregano, and salt and cook stirring for 3 minutes to soften the onion; then add the tomatoes, capers, olives, orzo, and garbanzo beans and cook stirring for 2 more minutes.
  2. Add the chicken broth, stir, and bring to a simmer; then turn the heat down to low and cook, stirring, often for 3-4 minutes.
  3. After 3-4 minutes, add the red peppers and place the lid on the skillet and simmer for 15 minutes or until creamy and the orzo has soaked up all the liquid and softened.
  4. Top with parsley and feta.

Orzo Puttanesca:

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