One pot orzo with tomato sauce & calamari -





Just one 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 items and 500gr in rings)
  • Salt pepper
  • 2 cups sizzling drinking water


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


  1. Heat the olive oil in a large cooking pot above medium-superior heat.
  2. Insert the minced garlic and cook dinner for a minute stirring with a wood spoon. Incorporate the chopped tomatoes from the tin and stir. Include fifty percent of the chopped basil, vinegar, carob, honey, onion powder & stir.
  3. Increase calamari parts and rings, stir and cook for 2-3 minutes.
  4. Cut down heat to medium. Stir in the orzo and prepare dinner for a minute, stirring sometimes.
  5. Pour in the incredibly hot drinking water tiny by little stirring continually with a wood spoon. The orzo will take in it speedily. It will take about 15 minutes for the orzo to cook this way and grow to be al dente. Not as well delicate when you chunk it. Include the rest of the chopped basil leaves.
  6. So, when you have stirred in all the drinking water and the orzo has cooked to al dente, get the pot off the heat and allow stand for a couple minutes. The far more orzo sits the more it absorbs the sauce so you should not fear if the sauce does not appear as thick. It will get there even if it is eradicated from the heat.
  7. Serve orzo with loads of freshly ground pepper, drizzle with olive oil on top rated with basil leaves.



(Visited 437 occasions, 2 visits these days)

Leave a Reply