Orecchiete With Mastiha or Tomato Sauce

5 from 1 vote

HELPFUL TIP: Orecchiette means little ears in Italia, for the shape of these small thumb-size discs with an indentation makes them perfect for “clinging” to the sauce. The shape is a traditional one from Puglia in the Italian boot, and there it’s usually served with a simple chunky tomato sauce. You can substitute Orecchiette with either fusilli (twists), penne, or farfalle (bowties), all of which may be easier to find at your local supermarket.

5 from 1 vote

Orecchiete With Mastiha or Tomato Sauce

By Diane Kochilas

Prep Time 10

Cook Time 35

Servings

Feta, Greek – Inspired, Main Courses, Mediterranean Diet, Pasta, Recipes, The Ikaria Diet, Vegetarian

Prep Time 10

Cook Time 35

Servings

Feta, Greek – Inspired, Main Courses, Mediterranean Diet, Pasta, Recipes, The Ikaria Diet, Vegetarian

Ingredients

1/3 cup extra-virgin olive oil plus 2-3 tbsp for tossing the pasta
1 red onion finely chopped
4 garlic cloves crushed
2 ½ pounds ripe fresh tomatoes, peeled, seeded, and chopped
1/2 cup dry white wine
1 heaping tsp. small mastiha crystals pounded with ½ tsp. Salt or a large pinch of powdered mastiha, optional, or ½ teaspoon finely chopped dried sage
Additional sea salt to taste
Freshly ground black or white pepper to taste
6 fresh basil leaves julienned, and 3 - 4 leaves for garnish
1 pound Orecchiette little ear-shaped pasta cooked to al dente in salted water and drained
4 ounces Feta Manouri or Ricotta Salata, shaved or grated, to taste

Instructions

Heat the 1/3 cup of olive oil in a wide, shallow pot and saute the onions over medium heat until soft. Add the garlic and sauté for a minute to soften. Add 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 or minced dried sage and salt and pepper to taste. Simmer the sauce for about 20-25 minutes, or until thick. Add the basil just before removing it from heat.
While the sauce is simmering, boil the pasta. Drain and toss with a bit of olive oil. Toss the hot sauce and about a cup of grated cheese into the pasta and immediately serve with a little fresh pepper and garnished with fresh basil leaves.

❤️ Enjoyed this Recipe?

Share this recipe on Facebook or Instagram!

Mention @dianekohcilas & tag #dianekochilas!

Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

You’ll Also Love

Lemon Potato Smashers

Seafood Stew

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Travel Cook Eat & Live with Diane

Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

Latest Recipes

Lemon Potato Smashers

Seafood Stew

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Longevity Recipes

Spanakopita Salad

Vegetarian Mushroom Gyro

Greek Stuffed Peppers with Bulgur, Lentils & Feta

Creamy Broccoli & Cashew Soup

Featured In

Orecchiete With Mastiha or Tomato Sauce