Calamari Macaronatha Recipe

Name: Calamari Macaronatha
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 1/2 cups elbow macaroni, 1 pound squid, cleaned, 1/4 cup red wine vinegar, 6 tablespoons extra virgin olive oil, and more.

Yes, Calamari Macaronatha falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Calamari Macaronatha

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