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.
Go to my online Greek specialty food shop for a range of traditional and artisanal delicacies from all over Greece.