Ingredients: orzo pasta, onion, red wine, anchovies
I’ll admit something to you, friends. I… kind of waited to do this challenge until after we got back from our trip on purpose. I knew the ingredients a few weeks before we left, but I couldn’t turn them into an entrée dish I was happy with.
That’s not really because I couldn’t think of anything. I thought of a number of options. They just didn’t feel very creative to me. I mean, what do you make with pasta besides a big bowl of pasta? I couldn’t get past the expected. It didn’t even occur to me, as Nz. pointed out on the FB mystery basket reveal post, to make a cold option, even though I have an awesome orzo-based pasta salad in one of the dozens of cookbooks weighing down my bookshelves.
Finally I decided I had to just do it, creativity be damned. I put off the challenge for a month, school started, weeknights suddenly became off-limits for lengthy kitchen experiments, and I needed to get this challenge done if I was going to continue the project.
A big bowl of pasta it was, then. And my favorite pasta for anchovies and red wine has to be puttanesca, so that seemed like a doable, if not particularly original, solution. I’ve given you a puttanesca recipe before; this new take adds onions to the typical trifecta of garlic, capers, and olives. It amps up the anchovy quotient, making those amazing little salt-bombs the primary seasoning for the sauce and carriers of the dish in their own right, and at the last minute brightens everything with a palmful of lemon zest.
What resulted was satisfying, though we both noted there’s a reason puttanesca is not typically served with orzo. Classic Italian sauces are traditionally paired with particular pasta shapes for a reason, and puttanesca is heavy enough in both texture and flavor that the orzo gets a bit overwhelmed.
Regardless, we were left with a tasty dish that, crucially at this time of year, provided sufficient leftovers to see us well into the week in take-to-work-lunches.
2 tablespoons olive oil
½ diced onion
4-6 cloves garlic, smashed, peeled, and minced
6-8 anchovy filets
¼ teaspoon red pepper flakes
¼ cup drained capers
½ cup finely chopped kalamata olives
1 cup red wine
28 ounce can crushed or diced tomatoes
16 ounce package orzo pasta
¼ – ½ cup chopped parsley
¼ cup chopped or chiffonaded fresh basil
zest of one lemon
- Heat the olive oil in a large skillet over medium heat. Add the onions and garlic together and cook, stirring occasionally, until the onions have softened and become translucent. The objective is not to brown them; if browning starts to occur, turn the heat down.
- When the onions have tenderized and the mixture smells fragrant, add the anchovies. Use a flat-sided spatula (I like my wooden one) to smash and crush the filets into bits, which will eventually melt in with the vegetables and oil.
- Once the anchovies are broken down, stir in the red pepper flakes, the capers, and the olives, then add the wine and cook on medium high heat for 2-3 minutes, just to start the wine reducing.
- Add the canned tomatoes, bring to a simmer, then turn the heat down to medium low and simmer at least 20 minutes, preferably more like 30, stirring occasionally.
- While the sauce is simmering, cook the orzo in boiling salted water about 1 minute less than what the package suggests. Just before draining, add about ½ cup of the pasta water to your sauce and stir in.
- Drain the pasta and add it to the sauce, mixing well to ensure even incorporation. Just before serving, stir in the parsley, basil, and lemon zest. If desired, you can reserve a little bit of each to sprinkle over the top.