Prep 10 mins
Cook 40 mins
This is a very common recipe that we make in Greece, during the Easter lent. The sauce has a very strong taste so there is no need for cheese on the top. Some people are adding cheese at the top but I never do.
- 500 g spaghetti
- 1 onion, large chopped into rings
- 3 garlic cloves, chopped
- 2 tomatoes, cubed
- 1 tablespoon tomato paste
- 3 tablespoons olive oil
- 1⁄2 teaspoon sugar
- 2 chili peppers
- 1 dash ground cinnamon
- 1 dash ground nutmeg
- 1 dash ground cloves
- Heat the oil and sauté until onions turn translucent. Add the garlic and cook for 1-2 minutes.
- Add the tomatoes, the tomato paste, the sugar and the chilies. Cook until it boils and then reduce the heat on low.
- Add the spices 5-10 minutes before turning the heat off.
- Meanwhile cook and drain the pasta.
- Add the cooked pasta hot at the sauce and let them stand for 2-3 minutes.
- Ready to serve.
- I like to add some pepper on my plate!
A delightfully different way to enjoy pasta. As some of the other reviewers noted, the sauce seemed a little dry. I did add a touch of the pasta water and it worked well. After taking the photo, I did top the servings with freshly grated cheese. Made for *PAC Fall 2008*
This was very good. The only problem was the dryness of the sauce, like jeweilies i added more liquid but the taste was great!
I really enjoyed this. It does have such a different flavour from the spaghetti sauces that I've tried before, this one is rich. I ended up adding a tiny bit of white wine and a bit of water as the sauce seemed quite dry. I also added an extra tomato instead of the paste (I'm not too keen on tomato paste). Serve with lots of black pepper and cheese but that is how I like my spaghetti. Thanks katia.