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+ servings
5 from 1 vote

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.
Course dinner, Lunch, pasta
Cuisine Greek, Greek cuisine, Mediterranean diet
Keyword bocconcini, Diane Kochilas, mastiha, pasta recipe, spaghetti, tomato sauce
PREP TIME 5 minutes
COOK TIME 30 minutes


  • 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


  1. 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.
  2. 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.