This is a traditional way of preparing pasta throughout Greece, but especially on the islands.
It tastes best when using homemade pasta, but anything you have on hand will do.
Ingredients:
1/2 cup Greek olive oil
1 medium onion, chopped
5 garlic cloves, chopped
1 teaspoon crushed red pepper flakes
1/2 cup dry red wine
2 cups fresh tomatoes, chopped
1/2 teaspoon salt
5 cups stock, such as chicken or seafood stock
1 pound pasta, such as penne or ziti
2/3 cup grated cheese, such as myzithra, Romano, or Parmesan
2 tablespoons chopped, fresh parsley
Instructions:
Pour the olive oil into a large skillet and heat over medium.
Add the onions and saute until soft. This should take about 4 minutes.
Add the garlic and saute for about a minute, stirring constantly.
Add the pepper and the wine and cook for another minute.
Add the tomatoes and salt and reduce the heat to medium-low.
Cook the tomatoes until soft, which should take about 5 minutes
Simmer the stock in a medium saucepan while the tomatoes cook.
Pour about two-cups stock into the wine mixture.
Cook the mixture together for about 10 minutes with the skillet set on medium-low heat.
Bring a pot of water to a boil and add the pasta.
Follow the package instructions for cooking the pasta to al dente.
Drain out the pasta and immediately add to the large skillet.
Stir and cook the mixture together for about 5 minutes so that the flavors absorb in the pasta.
Sprinkle with cheese and parsley just before serving.
