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Skordolazana with tomato

  • Cooking time20 minutes
  • Prep time5 minutes
  • Servings4 portions
recipe image Skordolazana with tomato


  • 500 g tagliatelle or spaghetti
  • 60 ml Altis P.G.I. Chania Kritis Extra Virgin Olive Oil
  • 6 cloves garlic
  • 2 tomatoes
  • 1 tsp tomato purée
  • Freshly ground pepper
  • Salt
To serve
  • 1 Greek rusk (crumbled)
  • Fresh basil


      1. Boil the pasta and retain a cup of the cooking water.
      2. In a saucepan, fry five of the cloves of garlic in the olive oil over a low heat. Remove as soon as they start to colour.
      3. Add the tomato purée, the tomatoes (finely chopped), the final clove of garlic (finely chopped), the pasta and the cup of cooking water.
      4. Add some pepper and remove the sauce from the heat as soon as it has thickened.
      5. Serve with a crumbled Greek rusk and some basil.
      - If you prefer, leave out the tomato for plain skordolazana.