Calamari Macaronatha

Name: Calamari Macaronatha
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 118 milliliters grated Mizithra cheese; 1 cinnamon stick, broken in half; 0 teaspoons dried basil leaves; 59 milliliters dry white wine; 591 milliliters elbow macaroni; 6 Tbsps extra virgin olive oil; 4 cloves garlic, minced; 4 servings salt and ground black pepper to taste; 1 lemon, juiced; 1 large onion, chopped; 1 teaspoons dried oregano; 59 milliliters red wine vinegar; 454 grams squid, cleaned; 355 milliliters crushed tomatoes

Calamari Macaronatha might be just the hor d'oeuvre you are searching for. This dairy free and pescatarian recipe serves 4. One serving contains 659 calories, 30g of protein, and 24g of fat. Head to the store and pick up garlic, tomatoes, juice of lemon, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 55 minutes.

Instructions

Bring a large pot of lightly salted water to a boil.

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Water

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Pot

Add pasta and cook for 8 to 10 minutes or until al dente; drain.

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Pasta

In a small sauce pan, boil the squid in 3 cups of water mixed with the red wine vinegar for 8 to 10 minutes.

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Red Wine Vinegar

Sauce

Squid

Water

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Sauce Pan

Drain, cut into bite-sized rings/pieces, and set aside.

Heat the olive oil in a large heavy skillet.

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Olive Oil

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Frying Pan

Saute the onion and garlic until onion is tender, but not brown. Stir in the squid, and saute for 2 minutes.

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Garlic

Onion

Squid

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.

Ingredients you will need

Crushed Tomatoes