Recipe By Tiny Poem
Rating
Published Jun 8th
Prep 15m Cook 40m Additional - Ready In 55m
Servings 4 servings Calories 679.3

This is the ‘easy’ version of the classic Greek dish macaronatha, which is octopus meat in a delicious tomato-based sauce over macaroni, topped with grated sheep’s milk cheese. Squid is easier to obtain, and is usually sold already cleaned, thus the ease. Goes well with a fruity blush wine like white Zinfandel. Enjoy!

Recipe 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

Cooking Directions

  1. 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. 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. 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. 4 Remove from heat, and mix in cooked pasta. Serve topped with grated cheese.

Nutrition Facts

  • Calories 679.3
  • Carbohydrate 86.7 g
  • Cholesterol 275 mg
  • Fat 25.1 g
  • Fiber 6.8 g
  • Protein 36.8 g
  • Saturated Fat 4.6 g
  • Sodium 536.8 mg
  • Sugar 6.4 g

Reviews

  1. Quite tasty! And not your usual red sauce. Substituted Bertolli olive oil, basil & garlic sauce for the crushed tomatos. And parmesan for the myzritha cheese too. Start by making the sauce. While it's simmering for 20 minutes you can cook the pasta. Yummy!
  2. I followed the recipe to the letter and it was very very good. I was worried about cooking the squid for so long but it came out lovely. I will definitely make this again.
  3. I wish there were more stars so I could give this recipe a higher rate - THIS WAS SIMPLY DELICIOUS! Full of flavour specially with that little kick from the cinammon. Wonderful. Thanks for sharing I'm sure it will become a classic in my home.
  4. My husband has been talking about this meal since last summer when we had something very much like this in Greece. My husband and mother-in-law (who is 100% greek) loved it.I could not find Mizithra cheese I looked in a greek cookbook which said there is really no substitute but to try pecorino romano.
  5. lots of stars
  6. Very nice. But even without having read the other comments I reduced boiling time on the squid to 2 minutes sauteed for maybe a minute. That was plenty. Squid came out with that nice snap to the bite that means it's done just so. White vermouth worked fine in place of white wine. Used some - Read more ...
  7. smelled great but the garlic and onion are over powering I would definately back off on cook times it was a little tuff when finished
  8. This was really tasty (in spite of another reviewers silly suggestion to add Chinese sweet and sour sauce.) I did not cook the squid for 8-10 minutes before sauteeing. I only cooked it for 4 minutes.
  9. This is very nice! You should serve it with chinese sweet and sour sauce.
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