A person 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
- Heat the olive oil in a large cooking pot over medium-higher warmth.
- Increase the minced garlic and cook for a moment stirring with a wood spoon. Insert the chopped tomatoes from the tin and stir. Incorporate fifty percent of the chopped basil, vinegar, carob, honey, onion powder & stir.
- Include calamari parts and rings, stir and prepare dinner for 2-3 minutes.
- Cut down heat to medium. Stir in the orzo and prepare dinner for a minute, stirring once in a while.
- Pour in the warm drinking water little by very little stirring constantly with a picket spoon. The orzo will absorb it swiftly. It takes about 15 minutes for the orzo to cook this way and turn into al dente. Not too smooth when you bite it. Include the rest of the chopped basil leaves.
- So, as soon as you have stirred in all the h2o and the orzo has cooked to al dente, get the pot off the warmth and let stand for a number of minutes. The extra orzo sits the a lot more it absorbs the sauce so do not get worried if the sauce won’t seem as thick. It will get there even if it’s eradicated from the warmth.
- Serve orzo with a good deal of freshly floor pepper, drizzle with olive oil on leading with basil leaves.
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