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Aegean Tomato Sauce Spaghetti


I call this `Aegean’ as I once had it in one of those famous Greek islands and was truly amazed with its simple and subtle flavors. A bit the garlic and the bay leaf, a bit the paprika and the cinnamon along with the fantastic olive oil, and that’s my `Aegean Tomato Sauce Spaghetti’.

Aegean Tomato Sauce Spaghetti


Have a look below at the full recipe. Don’t forget, you can always print it.
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Aegean Tomato Sauce Spaghetti

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Dish
Cuisine: Greek
Keyword: Food Recipes, Pasta, Pleasures
Servings: 5 People


  • 500g Spaghetti pasta
  • 1 large Yellow Onion , finely chopped
  • 2 cloves Garlic , minced with a garlic presser tool, (once I used instead 1 tbsp granulated garlic and it was not bad)
  • 800g Tomatoes , diced, canned
  • 100ml dry White Wine
  • 1 tsp sweet Paprika , not smoked
  • ½ tsp Chilli Flakes
  • 1 Bay Leaf
  • ½ tsp Cinnamon , ground (or one cinnamon stick)
  • 10 sprigs fresh Oregano ,leaves picked and chopped
  • 150g Parmigiano Reggiano , grated
  • 5 Litres Water
  • 45ml EVOO , Extra Virgin Olive Oil, plus more for drizzling
  • tsp Sea Salt
  • ½ tsp freshly ground Black Pepper


  • Place a frying pan over medium heat, wait for a minute or so to heat up and then pour the oil. A minute later toss in the onions and sauté for about 4’ and until softened and translucent. Then add the garlic and the chilli flakes and sauté for 1’ more and until fragrant.
  • Deglaze with the wine and allow for the alcohol to be evaporated and for the wine to be reduced by half. Add the tomatoes along 200ml of water and add the bay leaf, chopped oregano, paprika and the cinnamon, season with the salt and pepper, bring to a boil and simmer for 25’ with the lid slightly askew. Stir every now and then and add more water if needed.
  • At the end stir in ¼ of the Parmigiano Reggiano, mix well, remove from fire and allow to cool.
  • In the meantime, in a large pot bring the water to a boil on high heat adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook according to suggested time on the box of the pasta less 1½’. Reserve ½ cup of cooking water.
  • Strain the pasta and return to the pot with the sauce, stir for a minute so as the pasta absorbs the sauce. Add from the reserved water if consistency is on the thick side.
  • Toss and serve in a flat dish, add the remaining grated Parmigiano Reggiano, drizzle with some olive oil, garnish with remaining oregano leaves and serve.

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