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Serves
US | Metric
Ingredients
  • 500 g Cherry Tomatoes, on the vine
  • 7 Garlic cloves, skin on and crushed slightly
  • 2 tsps Salt
  • 4 tbsps Extra Virgin Olive Oil
  • A good crack of black pepper
  • 1 Small white onion, finely diced
  • 1 tbsp Tomato Paste
  • 1 tsp Chilli flakes
  • 2 tbsps Capers
  • 100 g Squid, sliced into small rings
  • 200 g Prawns, thawed if frozen
  • 1 Tin of White Crab Meat
  • 300 g Orzo pasta
  • 150 g Cavolo Nero (or spinach) finely sliced
  • Handful of Basil, roughly torn
  • Pecorino Cheese, for gratign
  • Extra Virgin Olive Oil, for drizzling
  • Olive Oil, for frying
  • 2 tsps Dried Oregano
  • Juice of 1 Lemon
Seafood Orzo Seafood Orzo

Seafood Orzo

Seafood pasta is one of my faves and this particular dish is perfect for a summer pasta meal! A real treat for a romantic date night watching the sun set with a glass of vino or two!

Prep 10 minutes
Total 1 hour
  1. Pre heat your oven to 180℃
  2. Place the cherry tomatoes, 5 of the garlic cloves, the salt, pepper and extra Virgin Olive Oil in a baking tray, toss well to coat everything in the oil and place in the oven for 30mins to roast. (You can do this before to get ahead if you want!)
  3. Set a large saucepan of salted water on a medium heat and bring to a rolling boil.
  4. Whilst the water is heating up you can start on the sauce; in another deep pan or saucepan, fry off the onion in 3 tbsps of the regular olive oil for 4mins on a medium heat until soft. Peel and finely chop the remaining two garlic cloves and add that in too, fry off for another 2mins so it is smelling fragrant.
  5. Add in the tomato paste, chilli flakes and oregano and cook for another 3mins.
  6. Once the tomatoes are roasted, carefully squeeze the roasted garlic out of their skins and transfer everything into the saucepan with the onions and garlic. Use the back of your spoon to crush the tomatoes down - this will make the sauce.
  7. Add in the sliced Cavolo Nero, capers, crab meat and the lemon juice. Stir to combine then turn the heat down to low. Check seasoning at this point and adjust to your taste.
  8. The water for the pasta should now be boiling, add in the orzo and cook until al dente. Drain and retain a mugful of the starchy water. Set aside whilst you finish the dish.
  9. At this stage the pasta sauce should be lovely and thick, add in the squid rings and cook for 1min then add the prawns. Turn the heat up slightly and stir well, when the prawns have turned completely pink they are cooked. Add in a handful of the torn basil leaves and a 2 tbsps of extra Virgin Olive Oil, stirring again to combine.
  10. Grate in 50 g of the pecorino cheese and transfer the warm orzo into the sauce. Toss well to ensure each grain is coated in the lovely thick sauce. Add in a splash of the starchy water to help it emulsify and loosen slightly.
  11. Serve in shallow bowls making sure you get lots of the lovely seafood! Finish with a final drizzle of extra Virgin Olive Oil, a grating of pecorino and a garnish of basil. Pour yourselves a lovely glass of chilled wine and enjoy!
Seafood Orzo Seafood Orzo

Seafood Orzo

Seafood pasta is one of my faves and this particular dish is perfect for a summer pasta meal! A real treat for a romantic date night watching the sun set with a glass of vino or two!

favorite
print
like
Prep 10 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 500 g Cherry Tomatoes, on the vine
  • 7 Garlic cloves, skin on and crushed slightly
  • 2 tsps Salt
  • 4 tbsps Extra Virgin Olive Oil
  • A good crack of black pepper
  • 1 Small white onion, finely diced
  • 1 tbsp Tomato Paste
  • 1 tsp Chilli flakes
  • 2 tbsps Capers
  • 100 g Squid, sliced into small rings
  • 200 g Prawns, thawed if frozen
  • 1 Tin of White Crab Meat
  • 300 g Orzo pasta
  • 150 g Cavolo Nero (or spinach) finely sliced
  • Handful of Basil, roughly torn
  • Pecorino Cheese, for gratign
  • Extra Virgin Olive Oil, for drizzling
  • Olive Oil, for frying
  • 2 tsps Dried Oregano
  • Juice of 1 Lemon

  1. Pre heat your oven to 180℃
  2. Place the cherry tomatoes, 5 of the garlic cloves, the salt, pepper and extra Virgin Olive Oil in a baking tray, toss well to coat everything in the oil and place in the oven for 30mins to roast. (You can do this before to get ahead if you want!)
  3. Set a large saucepan of salted water on a medium heat and bring to a rolling boil.
  4. Whilst the water is heating up you can start on the sauce; in another deep pan or saucepan, fry off the onion in 3 tbsps of the regular olive oil for 4mins on a medium heat until soft. Peel and finely chop the remaining two garlic cloves and add that in too, fry off for another 2mins so it is smelling fragrant.
  5. Add in the tomato paste, chilli flakes and oregano and cook for another 3mins.
  6. Once the tomatoes are roasted, carefully squeeze the roasted garlic out of their skins and transfer everything into the saucepan with the onions and garlic. Use the back of your spoon to crush the tomatoes down - this will make the sauce.
  7. Add in the sliced Cavolo Nero, capers, crab meat and the lemon juice. Stir to combine then turn the heat down to low. Check seasoning at this point and adjust to your taste.
  8. The water for the pasta should now be boiling, add in the orzo and cook until al dente. Drain and retain a mugful of the starchy water. Set aside whilst you finish the dish.
  9. At this stage the pasta sauce should be lovely and thick, add in the squid rings and cook for 1min then add the prawns. Turn the heat up slightly and stir well, when the prawns have turned completely pink they are cooked. Add in a handful of the torn basil leaves and a 2 tbsps of extra Virgin Olive Oil, stirring again to combine.
  10. Grate in 50 g of the pecorino cheese and transfer the warm orzo into the sauce. Toss well to ensure each grain is coated in the lovely thick sauce. Add in a splash of the starchy water to help it emulsify and loosen slightly.
  11. Serve in shallow bowls making sure you get lots of the lovely seafood! Finish with a final drizzle of extra Virgin Olive Oil, a grating of pecorino and a garnish of basil. Pour yourselves a lovely glass of chilled wine and enjoy!