Yiayia Margarita's skordomakarona (garlic and tomato bucatini) from Santorini

Name: Skordomakarona (garlic and tomato bucatini pasta) recipe
Yield: 4
Ingredients: 100ml extra virgin olive oil, plus extra to serve; 1 bulb of garlic, cloves chopped; 600g tomatoes, chopped (if you can, use 2 large organic beefsteak tomatoes – the juiciest you can find); 40.00 ml tomato paste; 1/2 tsp caster sugar; 500g bucatini pasta; Capers, to taste; Feta, to (optional), to serve; Greek salad (optional), to serve

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P87 Yiayia Margarita's skordomakarona (garlic and tomato bucatini) from Santorini

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by Anastasia Miari

FOOD WRITER

Jun 16, 2023

“Dogs, cats, horses and chickens watch on as Margarita serves a punchy pasta in the garden of her secluded house on the southern coast of Santorini. Skordomakarona brings together bucatini pasta, tomatoes that taste like sunshine and salty capers in one plate – a Santorini signature best enjoyed when the sun is out. An entire bulb of garlic goes into this, and I wouldn’t skimp on it.” – Anastasia Miari

100ml extra virgin olive oil, plus extra to serve
1 bulb of garlic, cloves chopped
600g tomatoes, chopped (if you can, use 2 large organic beefsteak tomatoes – the juiciest you can find)
2 tbs tomato paste
1/2 tsp caster sugar
500g bucatini pasta
Capers, to taste
Feta, to taste (optional), to serve
Greek salad (optional), to serve

Method

1.

Put a large saucepan of water on to boil without salting it – this dish comes together in no time. Heat the oil in a frypan over a medium heat and fry the garlic for a minute or so, taking care not to burn it.
2.

Next, add the chopped tomatoes and tomato paste. Crush tomatoes with the back of a fork so that they become one with the paste, garlic and olive oil. Add a sprinkle of freshly ground black pepper, followed by the sugar and 1/2 tsp sea salt flakes, and simmer for 5 minutes.
3.

Meanwhile, generously salt the pasta water and add the bucatini. Cook as per the packet’s instructions, taking care to stir the pasta so that it doesn’t stick.
4.

Drain the pasta, then add it back into the saucepan, followed by the tomato sauce. Serve topped with a sprinkling of capers, crumbled feta, if using, an extra drizzle of oil and Greek salad, if desired.