Kalamari macaronatha

    55 min

    This is the easy version of the classic Greek dish macaronatha, which is octopus in a delicious tomato-based sauce served over macaroni, then topped with grated sheep's milk cheese.

    18 people made this

    Serves: 4 

    • 250g (9 oz) macaroni
    • 500g (1 lb) squid, cleaned by your fishmonger
    • 4 tablespoons red wine vinegar
    • 6 tablespoons extra-virgin olive oil
    • 4 cloves garlic, minced
    • 1 large onion, chopped
    • 1 (600g) jar passata
    • 4 tablespoons dry white wine
    • 1/2 lemon, juiced
    • 1 cinnamon stick, broken in half
    • 2 bay leaves
    • 1/2 teaspoon dried oregano
    • salt and freshly ground black pepper to taste
    • 60g (2 oz) grated Mizithra cheese

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Cook pasta according to package instructions; drain.
    2. In a small saucepan, boil the squid in 675ml of water mixed with the red wine vinegar for 8 to 10 minutes. Drain, cut into rings, reserve the tentacles and set aside.
    3. Heat the olive oil in a large heavy frying pan. Sauté the onion and garlic until onion is tender, but not brown. Stir in the squid, and sauté for 2 minutes. Pour in the passata, white wine and lemon juice. Season with cinnamon stick, bay leaves, 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.

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    Reviews in English (14)


    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.  -  13 Jun 2003  (Review from Allrecipes US | Canada)


    This is very nice! You should serve it with chinese sweet and sour sauce.  -  10 May 2002  (Review from Allrecipes US | Canada)


    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 "potato onions" I'd picked up at the farmer's market earlier today. And sweet and sour sauce? Not in Greek food, thanks.  -  20 Nov 2005  (Review from Allrecipes US | Canada)