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 complete wheat orzo
  • 1kg calamari rings ( 500gr chopped in 3 cm parts and 500gr in rings)
  • Salt pepper
  • 2 cups warm h2o


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


  1. Warmth the olive oil in a substantial cooking pot over medium-substantial heat.
  2. Increase the minced garlic and cook for a minute stirring with a picket spoon. Insert the chopped tomatoes from the tin and stir. Include 50 % of the chopped basil, vinegar, carob, honey, onion powder & stir.
  3. Increase calamari pieces and rings, stir and prepare dinner for 2-3 minutes.
  4. Lower warmth to medium. Stir in the orzo and prepare dinner for a moment, stirring occasionally.
  5. Pour in the sizzling drinking water tiny by minimal stirring continuously with a wood spoon. The orzo will soak up it quickly. It can take about 15 minutes for the orzo to cook this way and grow to be al dente. Not as well tender when you bite it. Insert the rest of the chopped basil leaves.
  6. So, once you have stirred in all the drinking water and the orzo has cooked to al dente, take the pot off the warmth and let stand for a several minutes. The additional orzo sits the much more it absorbs the sauce so will not fear if the sauce would not glance as thick. It will get there even if it’s eradicated from the warmth.
  7. Serve orzo with lots of freshly floor pepper, drizzle with olive oil on major with basil leaves.



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