Calamari Macaronatha

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!

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 679 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

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