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 whole wheat orzo
- 1kg calamari rings ( 500gr chopped in 3 cm pieces and 500gr in rings)
- Salt pepper
- 2 cups scorching water
- 2-3 tablespoons basil leaves
- 1 tablespoon oregano
- 3-4 tablespoons olive oil
- Heat the olive oil in a large cooking pot about medium-higher warmth.
- Insert the minced garlic and prepare dinner for a moment stirring with a wood spoon. Insert the chopped tomatoes from the tin and stir. Add fifty percent of the chopped basil, vinegar, carob, honey, onion powder & stir.
- Incorporate calamari pieces and rings, stir and cook dinner for 2-3 minutes.
- Lower heat to medium. Stir in the orzo and prepare dinner for a minute, stirring once in a while.
- Pour in the warm drinking water tiny by tiny stirring constantly with a wooden spoon. The orzo will take up it immediately. It can take about 15 minutes for the orzo to cook this way and turn into al dente. Not as well delicate when you chunk it. Include the rest of the chopped basil leaves.
- So, the moment you have stirred in all the water and the orzo has cooked to al dente, just take the pot off the warmth and allow stand for a several minutes. The much more orzo sits the more it absorbs the sauce so don’t fear if the sauce won’t look as thick. It will get there even if it truly is eradicated from the heat.
- Serve orzo with lots of freshly ground pepper, drizzle with olive oil on top with basil leaves.
(Frequented 431 periods, 1 visits these days)