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Calamari Macaronatha

SUBMITTED BY: Tiny Poem

"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!"

RECIPE RATING:

Read Reviews (7)

Review/Rate This Recipe

PREP TIME	15 Min
COOK TIME	40 Min
READY IN	55 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

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

What to Drink?
	Sparkling wine
	Lemon Drop
	Special Lemonade

DIRECTIONS

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

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REVIEWS

Reviewed on jun. 4, 2003 by MEGAN555

This is very nice! You should serve it with chinese sweet and sour sauce. MORE

Reviewed on dec. 6, 2003 by MARIA ERIKSSON

This was really tasty (in spite of another reviewers silly suggestion to add Chinese sweet and... MORE

Reviewed on nov. 20, 2005 by Mad Greek

Very nice. But even without having read the other comments, I reduced boiling time on the... MORE

Reviewed on jul. 30, 2007 by Chef Mom R.D.

My husband has been talking about this meal since last summer when we had something very much... MORE

Reviewed on jun. 21, 2006 by ling-ling

lots of stars MORE

Reviewed on may 1, 2005 by ETHANJOHN1

smelled great but the garlic and onion are over powering I would definately back off on cook... MORE

Reviewed on oct. 16, 2007 by Gabyota

I wish there were more stars so I could give this recipe a higher rate - THIS WAS SIMPLY... MORE