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Ικαριώτικα Σπαγκέτι με τομάτα, λάδι και κατσικίσιο τυρί.
5 from 1 vote

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.
PREP TIME 15 minutes
COOK TIME 10 minutes
TIME 25 minutes


  • 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


  1. Bring a large pot of salted water to a rolling boil and cook the pasta.
  2. 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.
  3. Drain the pasta and toss with 3 tablespoons of the olive oil.
  4. 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.