Air fryer orzo puttanesca

Name: Air fryer orzo puttanesca
Prep time: 4 min
Cook time: 45 min
Total time: 49 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 2 tbsp olive oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 1 tbsp capers, drained and rinsed; 1 tsp chilli flakes; 2 x 400g tins chopped tomatoes; ½ tbsp white miso paste; 100g pitted kalamata olives; 300g orzo or stellette/stelline pasta; 20g flatleaf parsley, finely chopped

Portion size: Serves 4
Prep time 5 min. Cook time 45 min, plus 10 min resting
Difficulty: easy

Vegan

Vegetarian

Recipe by: Louise Kenney

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This easy air fryer orzo puttanesca takes one-pot cooking to the next level. Recipe writer Louise Kenney describes this family-friendly dinner as “a mix between a risotto and a pasta dish”. Intrigued? “Little ones will enjoy orzo or use the mini star-shaped pasta usually reserved for soups,” says Louise. “Just omit the chilli and anything that resembles a vegetable… or perhaps that’s just my children?”

Which type of air fryer to use: “This recipe works best in a wide (non-perforated) basket-style air fryer; if you have a smaller one, reduce the recipe by half,” advises Louise.
Storecupboard winner: Ingredients in tins, tubes and jars – such as chopped tomatoes, miso paste, kalamata olives and dried pasta – are the stars of this recipe, making it easy to throw together midweek.
Low-effort cooking: The water for the recipe is measured using the empty chopped tomatoes tin – meaning the only thing to clean up at the end is a knife, chopping board and the air fryer itself.

Recipes taken from Foolproof Veggie Air Fryer by Louise Kenney (Quadrille £14) and tested by delicious. Find all our favourite air fryer meals.

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Ingredients

2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 tbsp capers, drained and rinsed
1 tsp chilli flakes
2 x 400g tins chopped tomatoes
½ tbsp white miso paste
100g pitted kalamata olives
300g orzo or stellette/stelline pasta
20g flatleaf parsley, finely chopped

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Method

Heat the air fryer to 180°C, removing the crisper plate.
Add half the oil to the base of the air fryer basket. Tip in the onion and air-fry for 10 minutes, stirring halfway through.
Add the remaining oil along with the remaining ingredients (except the parsley), giving it all a good stir. Boil a kettle and fill one empty tomato tin with boiling water, then half-fill the second can and carefully pour all the water into the air fryer. Season well with salt and pepper.
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Cook for a further 35 minutes, stirring a few times during cooking. Leave to stand in the air fryer for 10 minutes, then stir in the parsley and serve.