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Mr. Sam

Calamari Macaronatha: A Classic Taste of the Greek Coast

Calamari Macaronatha is a beloved Mediterranean pasta dish that celebrates the simple, fresh ingredients found throughout the Greek islands and coastal mainland. The name itself comes from two Greek words: "calamari," referring to squid, and "macaronatha" (μακαρονάδα), meaning a pasta dish. Together, they describe a comforting meal that pairs tender calamari with pasta in a flavorful tomato-based sauce infused with garlic, olive oil, herbs, and often a splash of dry white wine.
Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 5 Servings
Course: Main Course
Cuisine: Greek, Mediterranean
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 16 Ounces Linguini Spaghetti works also.
  • 1 Tbl Salt
  • 1 1/2 Lbs. Fresh Calamari
  • 2 Tbl Olive Oil
  • Salt & Pepper Shakers To taste.
  • FOR THE SAUCE
  • 3 Tbl Olive Oil
  • 1 Onion Medium and finely diced.
  • 5 Cloves Garlic Minced.
  • 1/2 Tsp Crushed Red Pepper Flakes
  • 1/2 Cup Dry White Wine
  • 28 Ounces San Marzano Tomatoes Crushed.
  • 2 Tbl Tomato Paste
  • 1 Tsp Oregano
  • 1/2 Tsp Thyme
  • 1 Tsp Sugar
  • 1/2 Cup Fresh Parsley Chopped.
  • 2 Tbl Fresh Basil Chopped.
  • Zest of One-Half Lemon
  • Juice of One-Half Lemon
  • FOR SERVING
  • Fresh Parsley
  • Fresh Basil
  • Lemon Wedges
  • Parmesan Cheese Grated.
  • Olive Oil

Method
 

  1. Step 1 – Prepare the Calamari

    Pat the calamari dry with paper towels and season lightly with salt and pepper.
    Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
    Sear the calamari for about 60–90 seconds, just until lightly browned. Remove immediately to a plate. Avoid overcooking, as squid becomes tough if cooked for too long.

  2. Step 2 – Build the Sauce

    Reduce heat to medium.
    Add the remaining olive oil and sauté the onion until softened, about 5 minutes.
    Add the garlic and red pepper flakes and cook for another minute.
    Stir in the tomato paste and cook for 2 minutes.
    Pour in the white wine, scraping up any browned bits from the bottom of the pan. Simmer until reduced by half.
  3. Add:
    Bring to a gentle simmer and cook for 20 minutes, stirring occasionally.
    crushed tomatoes, oregano, thyme, & sugar.

  4. Step 3 – Cook the Pasta

    Meanwhile, bring a large pot of salted water to a boil.
    Cook the pasta until al dente, according to package directions.
    Reserve 1 cup of the pasta cooking water before draining.

  5. Step 4 – Finish the Dish

    Return the calamari and any accumulated juices to the tomato sauce.
    Simmer gently for 3–5 minutes, just until the squid is tender and fully cooked.
    Stir in parsley, basil, lemon zest, & lemon juice.
    Add the cooked pasta and toss until evenly coated.
    If needed, add a little reserved pasta water to loosen the sauce.

  6. Serve

    Divide among warm pasta bowls.
    Top with: Fresh parsley, Additional basil, freshly grated Parmesan or Kefalotyri, a drizzle of extra virgin olive oil, & Lemon wedges on the side
    Serve immediately with warm crusty bread and a crisp Greek salad.

Notes

  • Fresh calamari provides the best flavor and texture, but frozen (fully thawed) works very well.
  • The secret to tender squid is either cook it very quickly (1–2 minutes) or slowly for 30–45 minutes. Avoid cooking it for 5–25 minutes, when it is most likely to become rubbery.
  • A splash of ouzo added with the white wine gives the dish a subtle Greek flavor.
  • Kalamata olives and capers make excellent additions for a briny Mediterranean twist.
  • For extra richness, finish with a tablespoon of cold butter stirred into the sauce just before serving.
  • Greek village salad (Horiatiki)
  • Garlic bread or rustic sourdough
  • Roasted asparagus or grilled zucchini
  • A chilled Sauvignon Blanc, Assyrtiko, or Pinot Grigio