calamari macaronatha
Ingredients
- Servings: 4
- 2 1/2 cups elbow macaroni
- 1 pound squid, cleaned
- 1/4 cup red 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
- 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
Recipe
Preparation Time: 15 mins
Cook Time: 40 mins
Ready Time: 55 mins
- 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 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 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.
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