You'll Need:
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
Procedures :
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.
more Free recipes Free Recipes
Category :
Fish_And_Seafoods