Calamari Macaronatha recipe
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Ingredients
- 2 ½ cups elbow macaroni 1 pound squid, cleaned ¼ cup red wine vinegar 6 tablespoons extra virgin olive oil 4 cloves garlic, minced 1 large onion, chopped 1 ½ cups crushed tomatoes ¼ cup dry white wine ½ lemon, juiced 1 cinnamon stick, broken in half 2 bay leaves ¼ teaspoon dried basil leaves ½ teaspoon dried oregano salt and ground black pepper to taste ½ cup grated Mizithra cheese
Nutrition Info
- 679.3 caloriescarbohydrate: 86.7 gcholesterol: 275 mgfat: 25.1 gfiber: 6.8 gprotein: 36.8 gsaturatedFat: 4.6 gservingSize: -sodium: 536.8 mgsugar: 6.4 gtransFat: : -unsaturatedFat: : -
Directions Calamari Macaronatha
Directions
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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.