One pot orzo with tomato sauce & calamari –

Allan I. Fleming





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 pieces 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. Warmth the olive oil in a massive cooking pot above medium-substantial heat.
  2. Increase the minced garlic and prepare dinner for a minute stirring with a picket spoon. Add the chopped tomatoes from the tin and stir. Increase half of the chopped basil, vinegar, carob, honey, onion powder & stir.
  3. Increase calamari items and rings, stir and cook dinner for 2-3 minutes.
  4. Minimize warmth to medium. Stir in the orzo and cook for a minute, stirring at times.
  5. Pour in the incredibly hot h2o little by minor stirring consistently with a wooden spoon. The orzo will take in it swiftly. It requires about 15 minutes for the orzo to cook this way and turn into al dente. Not too soft when you chunk it. Increase the relaxation of the chopped basil leaves.
  6. So, as soon as you have stirred in all the drinking water and the orzo has cooked to al dente, consider the pot off the heat and enable stand for a few minutes. The more orzo sits the additional it absorbs the sauce so never fret if the sauce does not look as thick. It will get there even if it really is taken out from the warmth.
  7. Serve orzo with a lot of freshly ground pepper, drizzle with olive oil on leading with basil leaves.



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