Spaghetti with Fresh Tomato Sauce from Ikaria
A made-for-summer too-lazy-too-cook kind of spaghetti! For a lovingly curated array of Greek ingredients to pair with this recipe, check out my online store here.
- 1 pound spaghetti
- 6 fresh tomatoes grated on the coarse side of an upright grater
- Salt pepper, and pinch of sugar, to taste
- 1 cup extra virgin Greek olive oil
- 2 cups coarsely grated dried goat’s milk cheese such as Greek myzithra, Pecorino or aged Ikarian kathoura
- Bring a large pot of salted water to a rolling boil and cook the pasta.
- In the meantime, heat 2 tablespoons of the olive oil over medium heat in a deep skillet and add the tomatoes. Season to taste with salt and pepper and cook for 5 – 8 minutes, just enough time, in other words, to cook off the excess liquid from the tomatoes.
- Drain the pasta and toss with 3 tablespoons of the olive oil.
- Place one third of the pasta on a serving platter and sprinkle with a third of the cheese and a third of the tomatoes; repeat two more times. Heat remaining olive oil and pour over the pasta. Toss to combine and for the cheese to soften and melt with the hot oil. Serve immediately.