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Baked Rice Puttanesca with Basil Aioli Recipe

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3.8 from 2 reviews

This Baked Rice Puttanesca with Basil Aioli is a vibrant and flavorful one-pot meal combining tangy cherry tomatoes, briny olives, and capers with fragrant basmati rice and chickpeas. Baked to perfection with aromatic spices and herbs, it’s finished with a creamy, herby basil aioli made from aquafaba for a luscious, dairy-free twist. Perfect for a comforting yet light vegetarian dinner.

Ingredients

For the Baked Rice Puttanesca

  • 1 pint cherry tomatoes
  • 1 small yellow onion, finely chopped
  • 4 garlic cloves, thinly sliced
  • 2 cinnamon sticks
  • 2 lemon peel strips
  • 1 tbsp pizza seasoning
  • 1 tsp sugar
  • 1/4 cup olive oil
  • 1 15 oz can chickpeas, drained and rinsed (reserve 1/4 cup aquafaba and 2 tbsp chickpeas for aioli)
  • 1 1/2 cups basmati rice, rinsed well
  • 1/2 cup pitted black olives, roughly chopped or torn
  • 3 tbsp capers, drained
  • 2 cups boiling water
  • Kosher salt and freshly ground black pepper, to taste

For the Basil Aioli

  • 1/4 cup aquafaba (reserved from chickpea canning liquid)
  • 2 tbsp chickpeas (reserved)
  • 1 tbsp fresh lemon juice
  • 1/2 tsp kosher salt
  • 3/4 cup olive oil
  • Handful of fresh basil, chopped

Instructions

  1. Preheat the oven: Set your oven to 425°F (220°C) to prepare it for baking the puttanesca mixture.
  2. Prepare and bake the tomato mixture: In a large lidded pot suitable for oven use, combine the cherry tomatoes, finely chopped onion, sliced garlic, cinnamon sticks, lemon peel strips, pizza seasoning, sugar, and olive oil. Toss everything together well, cover the pot, and bake it in the preheated oven for 20 minutes until the tomatoes soften and release their juices.
  3. Prepare chickpeas: While the tomato mixture bakes, drain and rinse the canned chickpeas thoroughly. Reserve 1/4 cup of the aquafaba (liquid from the can) and 2 tablespoons of chickpeas for making the basil aioli later.
  4. Add remaining ingredients and bake: After the tomato mixture has softened, stir in the rinsed chickpeas, rinsed basmati rice, chopped black olives, and drained capers. Season generously with kosher salt and freshly ground black pepper. Cover the pot again and return it to the oven to bake for an additional 25 minutes, allowing the rice to cook and all flavors to meld.
  5. Make basil aioli: While the rice bakes, combine the reserved aquafaba, reserved chickpeas, lemon juice, and kosher salt in a high-speed blender. Blend until very smooth. With the blender running on low speed, slowly drizzle in the olive oil, continuing to blend until the mixture thickens to a creamy aioli consistency. Finally, add the chopped fresh basil and blend briefly until evenly incorporated and smooth.
  6. Serve: Spoon the baked rice puttanesca into shallow bowls and drizzle generously with the fresh basil aioli. Garnish with additional fresh basil leaves if desired, and serve hot for a deliciously hearty vegetarian meal.

Notes

  • You can substitute basmati rice with jasmine rice or another long-grain variety but rinse well to remove excess starch.
  • The aquafaba-based basil aioli is a great dairy-free and egg-free alternative to classic aioli.
  • Ensure the pot used for baking is oven-safe and has a tight-fitting lid to prevent moisture loss during baking.
  • If you prefer a spicier version, add red pepper flakes along with the seasoning.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the oven.

Find it online: https://glowcooks.com/baked-rice-puttanesca-with-basil-aioli-recipe/