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.
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
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Method Prep:15min › Cook:40min › Ready in:55min
Cook pasta according to package instructions; drain.
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.
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.
Remove from heat, and mix in cooked pasta. Serve topped with grated cheese.