When we were sailing in the Ionian sea. A wonderful Greek girl was with us. She couldn't speak a word of English but I saw her make this incredible tomato sauce. I watched it simmer on the stove while the boat swayed back and forth making sure none of it would spill everywhere or maybe the kitchen would catch on fire. My husband who is Greek Cypriot was steering the boat and singing Greek songs while the pasta cooked. I am a lucky American girl to be able to experience the Greek islands in this wonderful way. Every time I make this sauce I am on that boat to Ithaca. yaisou! —pasticio
- Serves six
fresh tomatoes pounds
- Get a grater and grate the tomatoes to remove the skins. On the boat we had fresh tomatoes in cartons already grated.
- Saute onions in butter or olive oil.
- When onions are transparent add tomatoes and their juice. Put wine or ouzo in tomatoes along with sugar, salt and pepper and simmer for a few minutes. If necessary add a bit of water to simmer down.
- cook regular pasta following directions. add a little olive oil and salt to the water.
- Use only basil leaves and cut in small bits and add to the simmering tomato sauce.
- When pasta is done, place on sauce and of course a bit of parmigiana cheese a Greek salad is always wonderful with this.
- I have seen the Greeks add 1/2 beef bouillon cube to this sauce for extra flavor.