Kalamari macaronatha

    Kalamari macaronatha


    18 people made this

    About this recipe: 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.

    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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