One pot orzo with tomato sauce & calamari –

One pot orzo with tomato sauce & calamari -





One particular pot orzo with tomato sauce & calamari



  • 2-3 tablespoons olive oil
  • 3-4 garlic cloves minced
  • 400g chopped tomatoes in tin
  • ½ cup basil leaves chopped
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon carob syrup or agave + ½ tablespoon honey
  • 1 tablespoon onion powder
  • 250g medium full wheat orzo
  • 1kg calamari rings ( 500gr chopped in 3 cm pieces and 500gr in rings)
  • Salt pepper
  • 2 cups hot h2o


  • 2-3 tablespoons basil leaves
  • 1 tablespoon oregano
  • 3-4 tablespoons olive oil


  1. Heat the olive oil in a massive cooking pot over medium-significant warmth.
  2. Incorporate the minced garlic and prepare dinner for a minute stirring with a wooden spoon. Insert the chopped tomatoes from the tin and stir. Add half of the chopped basil, vinegar, carob, honey, onion powder & stir.
  3. Incorporate calamari items and rings, stir and cook for 2-3 minutes.
  4. Lower warmth to medium. Stir in the orzo and prepare dinner for a minute, stirring from time to time.
  5. Pour in the scorching water minimal by minor stirring consistently with a picket spoon. The orzo will soak up it immediately. It requires about 15 minutes for the orzo to cook dinner this way and come to be al dente. Not also gentle when you chunk it. Include the rest of the chopped basil leaves.
  6. So, the moment you have stirred in all the drinking water and the orzo has cooked to al dente, get the pot off the warmth and let stand for a couple minutes. The more orzo sits the extra it absorbs the sauce so really don’t get worried if the sauce won’t appear as thick. It will get there even if it is really removed from the warmth.
  7. Provide orzo with a good deal of freshly floor pepper, drizzle with olive oil on best with basil leaves.



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