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Calamari Macaronatha

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!"
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Ingredients

55 m servings 679 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 679 kcal
  • 34%
  • Fat:
  • 25.1 g
  • 39%
  • Carbs:
  • 86.7g
  • 28%
  • Protein:
  • 36.8 g
  • 74%
  • Cholesterol:
  • 275 mg
  • 92%
  • Sodium:
  • 537 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

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Reviews

Read all reviews 9
  1. 15 Ratings

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Most helpful positive review

This was really tasty (in spite of another reviewers silly suggestion to add Chinese sweet and sour sauce.) I did not cook the squid for 8-10 minutes before sauteeing. I only cooked it for 4 min...

Most helpful critical review

smelled great but the garlic and onion are over powering I would definately back off on cook times it was a little tuff when finished

Most helpful
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Least positive
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This was really tasty (in spite of another reviewers silly suggestion to add Chinese sweet and sour sauce.) I did not cook the squid for 8-10 minutes before sauteeing. I only cooked it for 4 min...

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

Very nice. But even without having read the other comments, I reduced boiling time on the squid to 2 minutes, sauteed for maybe a minute. That was plenty. Squid came out with that nice snap to t...

My husband has been talking about this meal since last summer when we had something very much like this in Greece. My husband and mother-in-law (who is 100% greek) loved it.I could not find Mizi...

I wish there were more stars so I could give this recipe a higher rate - THIS WAS SIMPLY DELICIOUS! Full of flavour, specially with that little kick from the cinammon. Wonderful. Thanks for shar...

smelled great but the garlic and onion are over powering I would definately back off on cook times it was a little tuff when finished

lots of stars

This was very tasty - the whole family enjoyed it. Because I was using frozen calamari already cut into rings, I skipped the 2nd step. I cooked the calamari about 12 min, not the 15-20 min. ment...

I followed the recipe to the letter and it was very, very good. I was worried about cooking the squid for so long, but it came out lovely. I will definitely make this again.

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