Greek Spaghetti I Recipes

MAKARONIA ME KIMA RECIPE (GREEK STYLE SPAGHETTI IN MEAT SAUCE/BOLOGNESE)

Steps:

• To prepare this Greek style spaghetti with meat sauce recipe (Makaronia me kima), begin by preparing the meat sauce. Heat a large pan to medium-high heat and add the olive oil. Stir in the chopped onions and carrot and sauté, until softened and slightly coloured. Stir in the garlic, tomato paste and the mince breaking it up with a wooden spoon and sauté, until caramelized. Pour in the red wine and deglaze (wait to evaporate). Add the tinned tomatoes, water, sugar, cinnamon stick, cloves, bay leaf and a good pinch of salt and pepper. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes, until most of the juices have evaporated.
• Cook the spaghetti in salted boiling water according to package instructions. Drain the pasta in a collander and stir in 2tsp of olive oil.
• Tip over the drained pasta in the meat sauce pan and mix it so the sauce is evenly spread.
• Serve with grated cheese and a nice refreshing Greek feta salad and enjoy over a glass of wine!

GREEK SPAGHETTI

Steps:

• Gather the ingredients. Preheat the oven to 325 F and put a large pot of well-salted water on to boil.
• Place the whole tomatoes (including the vine if your tomatoes have one) into a ceramic or metal oven dish. Drizzle with 2 tablespoons of olive oil and a good pinch of salt. Roll the tomatoes around a little to cover everything with the oil, then add the garlic slices distributing them evenly into the dish. Place the dish in the center of the preheated oven and cook for 15 minutes. The tomatoes will soften and the skin may split.
• While the tomatoes are cooking, prepare the sauce. Put the chopped parsley, mint, and oregano in a small bowl. Add the rinsed capers, red wine vinegar, and the remaining 4 tablespoons olive oil. Whisk together to create a thick, creamy looking dressing and put it to one side; do not place in the refrigerator.
• Boil your spaghetti as per the instructions until al dente . Once cooked, drain the pasta and tip back into the warm pan. Stir in the dressing while the spaghetti is hot; it will become very fragrant. Add in the chopped black and green olives and the tomatoes and garlic, including any juice from the cooking dish.
• To serve either, either transfer the pasta into a large warmed serving bowl for everyone to help themselves or into four individual warmed bowls. Before serving, cover the pasta with a generous helping of feta cheese and freshly ground black pepper.

GREEK SPAGHETTI

Steps:

• In a large bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper.
• Cook spaghetti according to package directions and drain.
• Meanwhile, in a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute.
• Add the cooked pasta and the garlic oil to the tomato mixture and toss.

GREEK SPAGHETTI

Steps:

• Cook pasta according to package directions to al dente stage.
• While pasta is cooking, melt butter and saute garlic in a non-stick skillet When pasta is done, drain and toss immediately in skillet, stirring with pasta server to coat with butter and distribute garlic.
• Serve into pasta dishes and sprinkle with the desired amount of feta.
• (If you like it like I do, 1/4 cup may not be enough!).