Calamari Macaronatha - cooking recipe

Ingredients
    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
Preparation
    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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