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Orzo with Calamari and Tomatoes

Easy recipe
Orzo with Calamari and Tomato

Farmers Market information

I actually made this Orzo with Calamari and Tomatoes for lunch today because I had some fresh calamari that I needed to cook, I also had leftover chopped tomatoes, garlic and basil from the Italian Bruschetta I had made the previous day and lastly, I had a half of a package of orzo in my pantry that was just waiting to be used. The recipe can be used with any type of pasta but I would probably choose a smaller one such as penne or fusilli.

The recipe below will be from scratch but do you know how happy it makes me when I can use three things existing in my fridge or cupboard rather than throwing them out??

My big goal right now is to avoid throwing out food that has spoiled. Its not an easy task but one of the things I do every week is make a soup stock from the vegetables that are left over from the week. It is a great way to use up a couple of scallions, carrots or celery as well as any leftover greens. Just a thought for the day.

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Orzo Pasta with Calamari


  • Author: Lisa @ My Studio Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 2 servings 1x

Description

A quick yummy seafood pasta


Scale

Ingredients

  • 1/2 pound calamari tubes, chopped in 1/2 inch pieces
  • 3 tablespoons olive oil
  • 3 cloves garlic, sliced thinly
  • 1/2 teaspoon of red pepper flakes
  • 1/4 cup white wine or clam juice
  • 8 roma (plum) tomatoes, roughly chopped
  • 2 teaspoons dried oregano
  • 5 ounces orzo pasta
  • 2 teaspoons salt
  • 1/4 cup fresh parsley, finely chopped
  • Salt an pepper

Instructions

  1. Fill a medium pot with water and bring to a boil with 2 teaspoons salt.
  2. Heat a large skillet with olive oil. Add garlic and red pepper flakes, let cook for 3 minutes over medium heat. Add tomatoes and white wine and cook another 5 minutes.
  3. Add the calamari and and oregano, stir and cook for 3-4 minutes.
  4. Add additional salt and pepper to taste.
  5. Cook pasta, drain and pour into the sauce along with the chopped parsley. Stir and serve hot.

Notes

My recipe hack for this quick pasta was to use the leftover tomatoes from bruschetta that I made. The tomatoes were still fresh because I had made them the previous day but looked a bit soggy to eat as is. It had some basil in it which could also be added to the recipe above but I prefer the oregano and parsley. Just a little tip on using leftovers and what you have to make a quick meal!

  • Category: Pasta
  • Method: Stovetop

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SEASONAL FARMERS MARKET RECIPES


Introducing a collaboration between
Culver City Farmers Market
and My Studio Kitchen.
In my weekly visits to the market,
I’ll be checking out the fresh produce
from the farmers as well as the fish,
bread and cheese vendors to see
what’s new and what’s in season.
Then I’ll share my quick and easy
recipes with you. I’m hoping you will
find inspiration to try new recipes
and experiment with
new ingredients as well.

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