Description
A quick yummy seafood pasta
Ingredients
Scale
- 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
- Fill a medium pot with water and bring to a boil with 2 teaspoons salt.
- 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.
- Add the calamari and and oregano, stir and cook for 3-4 minutes.
- Add additional salt and pepper to taste.
- 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!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Pasta
- Method: Stovetop
