Spaghetti with Fresh Mastiha-Tomato Sauce and Bocconcini

  • 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 cup dry white wine

  • 1 heaping tsp. small Mastiha crystals pounded with ½ tsp. salt

  • Additional sea salt to taste

  • Freshly ground black or white pepper to taste

  • 4-6 Tbsp. fresh oregano leaves

  • 1 pound (½ kilo) spaghetti, cooked to al dente in salted water and drained

  • 12 small fresh mozzarella balls (bocconcini), drained

  1. 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.

  2. 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.