Calamari Macaronatha recipe

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Ingredients

2 ½ cups elbow macaroni
1 pound squid, cleaned
¼ cup red wine vinegar
6 tablespoons extra virgin olive oil
4 cloves garlic, minced
1 large onion, chopped
1 ½ cups crushed tomatoes
¼ cup dry white wine
½ lemon, juiced
1 cinnamon stick, broken in half
2 bay leaves
¼ teaspoon dried basil leaves
½ teaspoon dried oregano
salt and ground black pepper to taste
½ cup grated Mizithra cheese

Nutrition Info

679.3 calories
carbohydrate: 86.7 g
cholesterol: 275 mg
fat: 25.1 g
fiber: 6.8 g
protein: 36.8 g
saturatedFat: 4.6 g
servingSize: -
sodium: 536.8 mg
sugar: 6.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain.

  2. In a small sauce pan, boil the squid in 3 cups of water mixed with the red wine vinegar for 8 to 10 minutes. Drain, cut into bite-sized rings/pieces, and set aside.

  3. Heat the olive oil in a large heavy skillet. Saute the onion and garlic until onion is tender, but not brown. Stir in the squid, and saute for 2 minutes. Pour in the crushed tomatoes, white wine and lemon juice. Season with cinnamon stick, bay leaves, basil, oregano, salt and pepper. Bring to a boil, reduce heat, and simmer 15 to 20 minutes partially covered, stirring occasionally.

  4. Remove from heat, and mix in cooked pasta. Serve topped with grated cheese.

Recipe Yield

4 servings

Recipe Note

This is the 'easy' version of the classic Greek dish macaronatha, which is octopus meat in a delicious tomato-based sauce over macaroni, topped with grated sheep's milk cheese. Squid is easier to obtain, and is usually sold already cleaned, thus the ease. Goes well with a fruity blush wine like white Zinfandel. Enjoy!

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