Greek Seafood Medley Macaronatha 2.5 cups elbow macaroni 1 pound PanaPesca Seafood Medley 1/4 cup red wine vinegar 6 tbsp extra virgin olive oil 4 cloves garlic, minced 1 large onion, chopped 1.5 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 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 sauce pan, gently boil the medley in 3 cups of water plus the vinegar for 8 to 10 minutes. Drain, cut into 1-2" rings and chunks, and reserve. Heat the oil in a heavy skillet over medium high heat. Saute onion and garlic until onion is translucent. Add medley, and heat through, 2 minutes. Add crushed tomatoes, white wine and lemon juice. Season with cinnamon stick, bay leaves, basil, oregano, salt and pepper. Return to the boil then reduce heat, simmering for 15 to 20 minutes partially covered, stirring occasionally. Remove from heat, and mix in cooked pasta. Garnish with grated Mizithra and a sprig of fresh, flat-leaf parsley.