‘Skordomakarona’ Garlic and Tomato Bucatini Recipe from Yiayia – A Assortment of Recipes from Greece’s Grandmothers

Canines, cats, horses and chickens watch on as Margarita serves a punchy pasta within the backyard of her secluded home on the southern coast of santorini. Skordomakarona brings collectively bucatini pasta, tomatoes that style like sunshine and salty capers in a single plate – a santorini signature greatest loved when the solar is out. A whole bulb of garlic goes into this bucatini recipe, and I wouldn’t skimp on it. Serve with Margarita’s salad for a style of rural island life.

Serves 4–6 
Vegan

Substances:

• 100 ml (31/2 fl oz/scant 1/2 cup) olive oil, plus additional to serve
• 1 bulb of garlic, cloves chopped 
• 600 g (1 lb 5 oz) tomatoes, chopped (for those who can, use 2 massive beef tomatoes – the juiciest and most natural you’ll find)
• 2 heaped tablespoons tomato purée (paste)
• 1/2 teaspoon granulated sugar 
• 1/2 teaspoon sea salt flakes 
• 500 g (1 lb 2 oz) bucatini 
• freshly floor black pepper, to style
• capers, to style
• feta, to style (optionally available)

Methodology:

1. Put a big saucepan of water on to boil with out salting it – this dish comes collectively very quickly.
2. Warmth the oil in a frying pan (skillet) over a medium warmth and fry the garlic for a minute or so, taking care to not burn it.
3. Subsequent, add the chopped tomatoes and tomato purée and crush the tomatoes with the again of a fork in order that they develop into one with the paste, garlic and olive oil.
4. Add a sprinkle of black pepper, adopted by the sugar and salt, and simmer for five minutes.
5. In the meantime, generously salt the pasta water and add the bucatini. Prepare dinner as per the packet’s directions, taking care to stir the pasta in order that it doesn’t stick.
6. Drain the pasta, then add it again into the saucepan, adopted by the tomato sauce.
7. Serve topped with a sprinkling of capers, crumbled feta and an additional drizzle of olive oil.