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.
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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.
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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.