Orzo Puttanesca

Heat the olive oil (2 tbsp) in a large frying pan over medium heat. Once hot, add the garlic puree (1 tbsp), chili flakes (1 tsp), capers (1 tbsp) and kalamata olives (100 g). Fry for 2-3 minutes, constantly stirring, taking care not to burn the garlic. Add the tinned tomatoes (1 tin), refill the tin with water (2 tin) and add to the sauce. Bring to a gentle simmer and cook for 10-15 minutes, crushing the tomatoes with the back of a spoon. Add in the brown sugar (1 tbsp) and leave to simmer.

Meanwhile, make the crispy capers. Heat olive oil (1 tbsp) in a small frying pan over medium heat. Drain the capers (2 tbsp) and add them to the hot oil. Fry until golden brown, about 4-5 minutes. Carefully remove the capers from the oil and transfer to a plate lined with kitchen paper. Set to one side. Start 4m timer

Return to the orzo. Season the sauce with [null pepper] and more [null salt] if you’d like. Stir the orzo (300 g) into the sauce. Bring to a simmer, then cover with a lid and cook for 9-10 minutes, until the orzo is soft and tender. Start 9m timer

Time to serve. Top the orzo with the crispy capers, [null vegan parmesan] and fresh [null basil leaves].