Cook macaroni 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.
Used different ingredients.
My husband has been talking about this meal since last summer when we had something very much like this in Greece. My husband and mother-in-law (who is 100% greek) loved it.I could not find Mizithra cheese, I looked in a greek cookbook which said there is really no substitute but to try pecorino romano. - 29 Sep 2008
This was really tasty (in spite of another reviewers silly suggestion to add Chinese sweet and sour sauce.) I did not cook the squid for 8-10 minutes before sauteeing. I only cooked it for 4 minutes. - 29 Sep 2008
Altered ingredient amounts.
Very nice. But even without having read the other comments, I reduced boiling time on the squid to 2 minutes, sauteed for maybe a minute. That was plenty. Squid came out with that nice snap to the bite that means it's done just so. White vermouth worked fine in place of white wine. Used some "potato onions" I'd picked up at the farmer's market earlier today. And sweet and sour sauce? Not in Greek food, thanks. - 29 Sep 2008