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.
- 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
- 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.
- 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.