Calamari Macaronatha
Serves: 2
Meagan Lindgren
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
46
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2.5 cups
Elbow Macaroni450 g
Squid (cleaned)1 cup
Red Wine Vinegar6 tbsps
Virgin Olive Oil (extra)4 cloves
Garlic (minced)1 large
Onion (chopped)1.5 cups
Crushed Tomatoes1 cup
White Wine (dry)1 tsp
Basil Leaves (dried)1 tsp
Oregano (dried)1
Salt1 cup
Cheese (grated mizithra)Directions:
1
Bring a large pot of lightly salted water to a boil
2
Add pasta and cook for 8 to 10 minutes or until al dente; drain
3
In a small sauce pan, boil the squid in 3 cups of water mixed with the red wine vinegar for 8 to 10 minutes
4
Drain, cut into bite-sized rings/pieces, and set aside
5
Heat the olive oil in a large heavy skillet
6
Saute the onion and garlic until onion is tender, but not brown
7
Stir in the squid, and saute for 2 minutes
8
Pour in the crushed tomatoes, white wine and lemon juice
9
Season with cinnamon stick, bay leaves, basil, oregano, salt and pepper
10
Bring to a boil, reduce heat, and simmer 15 to 20 minutes partially covered, stirring occasionally
11
Remove from heat, and mix in cooked pasta
12
Serve topped with grated cheese