![\"\"](\"http:\/\/cookbooksmasher.com\/wp-content\/uploads\/2023\/10\/Orzo-Puttanesca-scaled.jpg\")
<\/a><\/figure>\n\n\n\nRecipe from Chef Tom Walton.<\/p>\n\n\n\n
Ingredients:<\/strong><\/p>\n\n\n\n
- \n
- 2 TBSP olive oil<\/li>\n\n\n\n
- 1 onion, diced<\/li>\n\n\n\n
- 2 garlic cloves, minced<\/li>\n\n\n\n
- 1\/2 tsp. chili flakes<\/li>\n\n\n\n
- 1\/2 tsp. oregano<\/li>\n\n\n\n
- Salt, to taste<\/li>\n\n\n\n
- 10 oz. grape\/cherry tomatoes<\/li>\n\n\n\n
- 2 TBSP capers in brine<\/li>\n\n\n\n
- 1\/3 c. Kalamata olives, sliced<\/li>\n\n\n\n
- 1 c. dried orzo<\/li>\n\n\n\n
- 1 14 oz. can garbanzo beans, drained and rinsed<\/li>\n\n\n\n
- 2 1\/4 c. chicken broth<\/li>\n\n\n\n
- 6 oz. roasted red peppers, sliced<\/li>\n\n\n\n
- 1\/2 c. parsley, chopped<\/li>\n\n\n\n
- 3\/4 c. crumbled feta<\/li>\n<\/ul>\n\n\n\n
Directions:<\/strong><\/p>\n\n\n\n
- \n
- 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.<\/li>\n\n\n\n
- 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.<\/li>\n\n\n\n
- 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.<\/li>\n\n\n\n
- Top with parsley and feta.<\/li>\n<\/ol>\n\n\n\n
Orzo Puttanesca:<\/strong><\/p>\n\n\n\n
![\"\"](\"http:\/\/cookbooksmasher.com\/wp-content\/uploads\/2013\/02\/5star.jpg\")
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