calamari macaronatha

Ingredients

• Servings: 4
• 2 1/2 cups elbow macaroni
• 1 pound squid, cleaned
• 1/4 cup red 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
• 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

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• 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 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, 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.