Recipe by littlemafia
Skordomakarona is actually garlic spaghetti with fresh tomato. Really tasteful! Do not add much garlic, if you are not fond of it, but do prepare this dish! This dish comes from Santorini and I found it on greeka.com.The original calls for two orange barks,but since I don't know what they are and zaar also doesn't recognize it,I left it out.Here's the link:http://www.greeka.com/cyclades/santorini/recipes/skordomakarona.htm
Top Review by Chef Buggsy Mate
Made this for lunch today....as it sounded very intriguing. I only added a pinch of sugar however; it is the one ingredient I wish I had omitted. That is probably because the type of tomato I used has a high sugar content to begin with. We all added a bit of fresh mozzarella cheese to our pasta at the table. We all felt the cinnamon though only a pinch added an interesting depth to the sauce. I will make this again however next time I will omit the sugar, and increase the garlic. Thanks for sharing this recipe. Made and reviewed for the Best of 2010 Recipe Tag game.
- 1⁄2 kg spaghetti
- 1 plate fresh tomato, slightly cut
- olive oil
- 3 -4 garlic cloves
- some rosemary
Directions See How It's Made
- First boil the spaghetti and then strain them, put some olive oil and keep them warm.
- In a small shallow pot, warm some olive oil and saute a little the garlic. Then put in the pot the tomatoes,and the rosemary and add some sugar and salt.
- Stir regularly until the most of the tomato liquid evaporates.
- Put some cinnamon and pepper. In a while the sauce is ready and it can be poured on the spaghetti.
- Grated cheese is optional.