Spaghetti alla Zakynthos, Greece

April 16, 2013 • Babies, Toddlers & Kids, Main Dish, Pasta, Uncategorized, Vegetarian


My cousin got married in Zakynthos, Greece two summers ago and one of her aunts made us this most welcomed dish after a day of decorating.  She served it at room temperature with a hunk of feta cheese on the side.   As my dear friend, Nando, would say, “this will change your world.”   If you can find ripe, fresh tomatoes, try this recipe.


We have an excellent farm-fresh market about three miles from our house and they have had beautiful tomatoes as of late.


I like to cut the tomatoes in half and cut out the tough center.  Then, I cut the halves in half.  Simple as that.


Make sure you stop to thoroughly wash you hands at this point.  Sautee your garlic in the olive oil and then start to crush the tomato quarters with your hands directly over your pot.


The spaghetti will cook in the tomatoes and the tomatoes will thoroughly flavor the spaghetti.


My son loves this dish.  I simply cut up the spaghetti to a more manageable size for him and voila!!



For the babies, just puree to a desired consistency and serve.  This was the first pasta my girls tried and they had fun with the little bits of pasta.  I sure had fun watching them.  They couldn’t figure out why their food wasn’t staying in their mouths and why they couldn’t grab it and put it back in!!  :)




Spaghetti alla Zakynthos, Greece


  • 10 tomatoes
  • 4 cloves garlic
  • 2 cups chicken stock
  • 1 lb. spaghetti
  • 1 tbsp. olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • feta or parmesan cheese for garnishing


Wash and quarter the tomatoes, careful to cut out the tough centers.

Saute the olive oil and garlic over medium-low heat.

Wash your hands and then crush each tomato quarter over the pot. Add salt and pepper and allow the tomatoes to simmer and reduce (about 20 minutes).

Add chicken stock, bring to a boil and then and simmer for another ten minutes.

Break the spaghetti in half, cover the pot, and simmer until the pasta is tender. Add water if needed.

Serve warm or at room temperature with a hunk of feta or a freshly grated sprinkle of parmesan cheese.

2 Responses to Spaghetti alla Zakynthos, Greece

  1. Pavlena says:

    Bravo Thea Alexandria!! Its amazing!

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