Spaghetti with Fresh Mastiha-Tomato Sauce and Bocconcini


This Greek recipe is a decided hybrid and paean to Greco-Italian friendship! Bocconcini meets mastiha in this scrumptious pasta recipe, a perfect example of the delicious Mediterranean Diet in a bowl. Try adding delicious Greek garlic cloves in brine to this, for an intensely fruity garlic flavor that adds depth to the dish.

Ingredients

  • 1/3 cup extra virgin Greek olive oil plus 2-3 Tbsp. for tossing the pasta
  • 1 red onion finely chopped
  • 4 Greek garlic cloves in brine drained and finely chopped
  • 2 ½ pounds (1.250 gr.) ripe, fresh plum tomatoes, peeled, seeded, and chopped
  • 1/2 cup dry white wine
  • ½ teaspoon Mastiha powder
  • Greek sea salt to taste
  • Freshly ground black or white pepper to taste
  • 4-6 Tbsp. fresh oregano leaves
  • 1 pound (1/2 kilo) Spaghetti, cooked to al dente in salted water and drained
  • 12 small fresh mozzarella balls (bocconcini), drained

Instructions

  1. Heat the 1/3 cup of olive oil in a wide, shallow pot and sauté the onions over medium heat until soft. Add the garlic and sauté for a minute to soften. Pour in the tomatoes with all their juices. Bring to a simmer and pour in the wine. Bring back to a simmer, lower heat, and add the Mastiha and salt and pepper to taste. Simmer the sauce for about 20-25 minutes, or until thick. Add the oregano just before removing from heat.
  2. While the sauce is simmering, boil the pasta. Drain and toss with a little olive oil. Toss the hot sauce and bocconcini into the pasta and serve immediately with a little fresh pepper and garnished with fresh oregano.

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