This puttanesca style pasta dish has big flavors like anchovies, capers, and olives and uses orzo pasta so it can be made all in one pot. Whatever you do... don't skip the crispy prosciutto topping!
Ingredients
¼cupolive oil
4anchovy fillets, in oil
6clovesgarlic, thinly sliced
½cupkalamata olives, chopped
3tablespoonscapers, drained
6tablespoonstomato paste
3cupswater
¼teaspoonkosher salt
¼teaspoonred pepper flakes
8ouncesorzo pasta
3cupsbaby spinach
½cupgrated Parmesan cheese
Crispy Prosciutto Topping:
2tablespoonsolive oil
2ouncesprosciutto, chopped
1cupbreadcrumbs
1pinchred pepper flakes
Instructions
To make crispy prosciutto topping:
In a large skillet over medium-low heat, add olive oil and chopped prosciutto. Stir regularly while the prosciutto cooks, until it is crispy - 5-6 minutes.
Add breadcrumbs to the skillet along with a pinch of red pepper flakes. Continue to cook and stir until breadcrumbs toast, another 2-3 minutes. Then remove from heat and allow to cool. Topping will continue to get crispy as it cools.
To make orzo puttanesca:
In a medium (at least 2.5 qt.) saucepan over medium heat, add 1/4 cup olive oil along with anchovies and garlic slices. Fry for a minute or two, breaking up anchovies while they fry until they almost dissolve.
Add olives, capers, and tomato paste to the pot and continue to fry for a minute or two, stirring the tomato paste into the oil.
Add 3 cups of water, salt, red pepper flakes, and bring to a simmer.
Once simmering, add orzo and stir. Turn heat down to low and simmer for about 10 minutes, uncovered, until orzo is cooked and the sauce thickens. Stir spinach in near the end of cooking.
As the orzo cooks, watch the liquid. If the pot seems very dry at any point and stuff starts to stick, add another cup of water to the skillet if the orzo is still crunchy.
The sauce should thicken as the orzo cooks and the sauce simmers until it lightly coats the orzo. It should be a loose sauce that coats the orzo.
Add parmesan cheese before serving. Taste and adjust flavors to your liking.
Serve the orzo puttanesca with a generous topping of the crispy prosciutto.