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 parts and 500gr in rings)
  • Salt pepper
  • 2 cups incredibly hot drinking water


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


  1. Warmth the olive oil in a huge cooking pot around medium-superior warmth.
  2. Incorporate the minced garlic and cook dinner for a moment stirring with a picket spoon. Add the chopped tomatoes from the tin and stir. Insert 50 % of the chopped basil, vinegar, carob, honey, onion powder & stir.
  3. Increase calamari pieces and rings, stir and cook for 2-3 minutes.
  4. Reduce heat to medium. Stir in the orzo and cook dinner for a moment, stirring from time to time.
  5. Pour in the hot water little by minimal stirring continuously with a wooden spoon. The orzo will take up it promptly. It will take about 15 minutes for the orzo to cook dinner this way and turn into al dente. Not way too tender when you chunk it. Increase the relaxation of the chopped basil leaves.
  6. So, at the time you have stirred in all the h2o and the orzo has cooked to al dente, acquire the pot off the heat and enable stand for a several minutes. The additional orzo sits the more it absorbs the sauce so you should not worry if the sauce doesn’t glimpse as thick. It will get there even if it can be taken out from the heat.
  7. Serve orzo with loads of freshly floor pepper, drizzle with olive oil on best with basil leaves.


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