Baked orzo puttanesca from Ottolenghi Test Kitchen - Shelf Love (page 114) by Yotam Ottolenghi and Noor Murad

Ingredients

chilli flakes
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basil
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Serves : 4
EYB Comments

Can substitute canned artichokes for canned tuna in oil, and capers for anchovies in oil.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Can substitute canned artichokes for canned tuna in oil, and capers for anchovies in oil.
lilham on May 30, 2026

I found this on EYB for a weekend dinner using stored cupboard ingredients. Exactly what this book is about! I cook spaghetti puttanesca often. This version with orzo and oven cooking doesn’t disappoint. I love the addition of preserved lemons, Will definitely cook this again.
rachelefry on January 17, 2026

A regular on our rotation, I substitute in tinned mackerel.
Ganga108 on September 05, 2024

My friend Jude makes this with eggplant instead of tuna and it is delicious.
Lsblackburn1 on January 29, 2023

Loved the bright flavors in this - reminded me of food I had in Sicily. I added extra cheese (a lot!) but otherwise made as written with tuna. Yum!
Apollonia on November 22, 2022

Loved the vegetarian version of this with extra capers (no anchovies) and artichoke hearts (no tuna). Super tasty and warming.
Acarroll on March 28, 2022

This was delicious and pretty simple. Next time I'd like to try replacing the tuna with artichokes or another veggie. Leftovers were good too!
aargle on January 25, 2022

This was another great recipe from OTK. Very easy to prepare and I do love a one pan dinner. Accidentally added all the preserved lemon into the orzo mixture but didn’t seem to matter. Will definitely repeat.