Spaghetti with Fresh Mastiha-Tomato Sauce and Bocconcini
Main Ingredients 6 portions
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 (1 ¼ kilos) ripe, fresh plum tomatoes, peeled, seeded, and chopped
½ φλιτζ. λευκό ξηρό κρασί
½ cup dry white wine
1 heaping tsp. small Mastiha crystals pounded with ½ tsp. salt
Additional sea salt to taste
4-6 Tbsp. fresh oregano leaves
1 pound (½ kilo) spaghetti, cooked to al dente in salted water and drained
Heat the 1/3 cup of olive oil in a wide, shallow pot and sauté the onions over medium heat until soft. Add the garlic and sauté for a minute to soften. Pour in 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 and salt and pepper to taste. Simmer the sauce for about 20-25 minutes until thick. Add the oregano just before removing from heat.
While the sauce is simmering, boil the pasta. Drain and toss with a little olive oil. Toss the hot sauce and bocconcini into the pasta and serve immediately with a little fresh pepper and garnished with fresh oregano.