Calamari Macaronatha recipe

4 servings

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

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.