This is what would happen if Greek traditional garlic sauce and tomato paste had been married! An amazing traditional Greek pasta dish that uses the simplest of ingredients and can be whipped in less than 30 minutes. This pasta dish is called skordolazana and comes from Milos Island.
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Why you will love this dish
This dish epitomizes the essence of the Mediterranean way of eating. “Cucina Povera”, or “poor man’s kitchen”, (free translation), meant nothing more than the utmost utilization of every ingredient, whether it came from the garden and yard of the housewife, or even from the sea, the forests - depending on the geography of each place - or the air of the specific region.
This pasta (like many other traditional pasta dishes) utilizes every available resource in such a clever way that the final result never appears "poor". On the contrary, this dish of the Aegean island gastronomy, brims with deliciousness and beauty, while being significantly healthy and satisfying.
It is a highly traditional recipe you can enjoy exclusively on Milos Island. However, you don’t need to travel to Greece to taste it. Allow me to bring this unique Greek dish to your table along with the exhilarating breeze from the Aegean Sea. It would be my honor!
Since it requires just a few basic ingredients to create it, you don’t have even to go to the market. The ingredients are already in your Mediterranean pantry.
What is skordolazana Milou
This traditional Greek pasta dish comes from the island of Milos and it is called Skordolazana Milou: skordo=garlic in Greek + lazana= Milo’s pasta = skordolazana.
Milo's Island traditional pasta
Milo’s traditional homemade pasta is called “lasagna” (λαζάνια) and is made with local hard durum wheat flour. The local lasagna is likely a remnant from the Venetian rule era on the island (13th-18th century). This pasta features a thin dough with a width of about 2 centimeters and a length of 20-25 centimeters.
The most famous dish paired with this pasta is this post’s recipe, a dish that still graces the tables of both homes and restaurants on the island today. However, Milo’s lasagna also accompanies meats and it is present in Sunday and festive dinners.
The garlic sauce
This garlic sauce comprises 3 unique recipes, a garlic dip, a kind of flour porridge, and a simple tomato sauce. :
- “Aliada”. A dip made of garlic worked with olive oil and bread crumbs. Some local cooks use potatoes instead of bread and this variation is similar to skordalia, a condiment served with fried fish, grilled meats, or vegetables. The most popular dish using skordalia is this traditional fried cod recipe.
- “Sougli”. The extra traditional version (which I unquestionably prefer) features a thick flour porridge called "sougli", which is cooked super-fast and keeps for a long time. It’s been convenient in times when there were no fridges.
- “Beltes”. Finally, an amazing tomato sauce made from the island's unique tomato paste is the third component of the garlic sauce. It gives so much flavor and tones down the garlic’s intensity.
Milos is famous for its breathtaking volcanic terrain, and it's no wonder it offers a cuisine with unparalleled tastes. Thanks to the uniqueness of its soil, it produces special items like the local tomato variety. Similar to a Pomodoro tomato but larger, with firm skin and juicy flesh, Milo's Island tomato is exquisite.
Locals use this tomato to make the popular tomato paste called "beltes" or “tomatozoumi”. It is incredibly concentrated, boasting such a robust flavor that just a spoonful can infuse an entire pot.
This tomato paste is the signature product of Milos and you can find it only on the island. Don’t forget to order it in a local tavern as an appetizer or to purchase a couple of jars from the local artisanal stores.
Key ingredients
As mentioned above, take a look at your pantry because it is almost certain that you will find these ingredients:
Pasta: Unless you visit Milos, it is impossible to find Milo’s traditional pasta elsewhere. I can give you the recipe to make Milo’s lasagna but it won’t be the real thing because it is made with the local hard durum wheat flour. Well, eating local pasta is a very good reason to travel to Milos. I wish I were in a tavern by the sea in Milos right now!
Back to our pasta dish...
Use tagliatelle which is just fine for this recipe. Any type of long pasta is working.
Bread: we need 2-3 slices of stale bread. Keep only the crumbs.
Garlic: 3 medium cloves are the perfect portion for the sauce that will coat 1 pound (500g) of pasta.
NOW, A PIECE OF ADVICE: Greeks eat garlic and lemon in abundance. We are grown up with too much garlic and lemon in our food (and in our veins). When a Greek gives you a recipe containing these ingredients, use half the quantity the first time you cook it. Taste and next time add some more if your taste buds ask for it.
That’s why I recommend 1 big clove of garlic or 2 small for newbies to the Greek Mediterranean way of eating. Unless you like garlic too much and you can tolerate 3 cloves.
Tomato paste: A simple ingredient that you find everywhere.
Olive oil: It is always present in Greek Mediterranean recipes. So no surprise here!
Vinegar: It is added to impart acidity. Either white or red wine vinegar works well.
Flour: Not only thickens the sauce but also enriches it.
Spices: allspice (berries or ground) and bay leaves to spice up the tomato sauce.
Meal prepping this pasta recipe
Make the garlic sauce in advance and keep it in the fridge for up to 3 days. Reheat it and mix it with the cooked pasta a few minutes before serving. Bear in mind that once the pasta is coated with the sauce, the pasta will keep cooking and becoming softer, while the sauce will cool down and thicken.
Substitutions and variations
It is said that this recipe has as many variations as the housewives/cooks on the island. It's true because the ingredients can easily be adjusted to each household's preferences. For example, one recipe may contain more tomato paste and less garlic or be thicker and have more garlic.
I believe that the ratio of ingredients in the recipe I am sharing is balanced enough for most people to enjoy. Not too much garlic and not too thick sauce. I hope to meet the demands of such a traditional recipe.
Truth be told, I was hesitant to post such a traditional recipe. I tested it three times until I succeeded. When I was satisfied with the result, I served this dish to the teenage friends of my eldest son. I wanted to see if the young “eaters of burgers and pizza” would enjoy such a pasta dish. They devoured it and asked for more! That’s why, I took the courage to share it with you. Thank you, guys!
How to make Greek pasta with garlic
Even though this recipe calls for mixing 3 different parts for the sauce, it is an easy and quick recipe.
Let’s make it together:
- Prepare the breadcrumbs
Soak the breadcrumbs for a few seconds. Squeeze with your hands to remove moisture.
- Make the garlic paste
In a food processor, add the soaked bread, garlic, and a pinch of salt. Pulse until blended and garlic is fully incorporated.
- Make the flour porridge
In a small saucepan, mix the water with the flour over medium heat until thickened, about 5-7 minutes.
- Assemble the garlic paste and the flour porridge
Stir the garlic paste in the flour porridge. Add olive oil and vinegar. Whisk to incorporate all ingredients.
- Make the tomato sauce
In a 12-inch skillet, heat the olive oil over medium heat and add the tomato paste, stirring until fragrant. Add the water, the allspice, bay leaves, and stir until the tomato sauce thickens about 5 minutes.
- Make the pasta while assembling the garlic sauce
In a deep pot, heat plenty of salted water and boil the tagliatelle (or the pasta of your choice) until al dente.
Meanwhile, you assemble the garlic sauce. Add the garlic paste-flour porridge mixture in the skillet with the tomato sauce. Stir until all ingredients are incorporated. - Sauce the pasta in the skillet
Use a pasta fork (or a set of tongs or a simple fork) to transfer cooked pasta to the skillet with the garlic sauce.
- Stir and serve
Stir for 1-2 minutes. Ready to serve.
How to serve this Greek pasta
This Greek pasta dish may be simple, but it’s unquestionably rich. We usually serve it as the main dish and round it out with a salad like the popular Greek salad for the summer or lettuce salad and cabbage salad for the winter.
Don’t forget to pair it with a sharply flavored dry white wine like Assyrtico or, if you prefer something on the lighter side, Moschofilero is a great choice.
How to serve leftovers
It needs some patience when pasta is dressed with thick garlic sauce. The key is to do so gently and evenly to prevent the sauce from separating or becoming overly thick.
A stovetop method like the following works well: place the pasta and sauce in a pan over low to medium heat, adding a splash of water to help loosen the sauce. Stir frequently to ensure even heating and to prevent sticking. Having patience and attention, you can revive your garlic-laden pasta to its delectable best.
However, leftover garlic sauce can be combined with almost everything. Read and get some ideas below:
Dipping Sauce: Serve garlic sauce as a dipping sauce for breadsticks, pita chips, pita bread, or vegetable crudités. It's perfect for appetizers or as a snack during gatherings.
Pizza: Spread garlic sauce on pizza dough as a tasty alternative to tomato sauce. Top with your favorite cheeses, vegetables, and proteins for a gourmet pizza experience.
Sandwiches and Wraps: Use garlic sauce as a spread for sandwiches and wraps to add a zesty kick. It pairs well with grilled meats, roasted vegetables, and fresh greens.
Marinade: Use garlic sauce for marinating meats, poultry, or seafood. Let the protein soak in the flavors for a few hours before cooking to infuse it with delicious garlic goodness.
Store and freeze
Storing and freezing this garlic pasta properly can help maintain its flavor and texture. Here's how to do it:
Storage: Allow the garlic pasta to cool completely before storing and transfer it to an airtight food container. Store the pasta in the refrigerator for up to 3 days.
Make sure the container is tightly sealed to prevent the pasta from drying out and absorbing other odors from the fridge.
Freezing: I wouldn’t recommend freezing the garlic pasta because the texture of the pasta coated with the sauce may change when frozen. But you can freeze leftover garlic sauce. Keep into freezer-safe containers and label the containers with the date and contents. Store it in the freezer for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.
More Greek pasta recipes
More ideas for a delicious pasta dinner are below:
Traditional Greek pasta from Mani (Peloponnese). It is called Tsouhti and it is so simple and delicious.
Another traditional dish that calls for bucatini pasta is pastitsada from Corfu. It uses beef and a huge amount of onions to make a unique sauce.
Enjoy my asparagus pasta with feta cheese. My family’s favorite way to eat asparagus.
I am allowed to share recipes from Italy like this Genovese pesto. Firstly, because it is my food blog and secondly, because my husband has Italian roots and we honor his origin on our table quite often.
Finally, I make this shrimp with infused olive oil sauce and I love to pair it with pasta.
If you make my recipe, you have to let me know! I absolutely love your feedback. This is a huge motivation for me and keeps 30daysofgreekfood’s kitchen alive. Bookmark this recipe and leave your rate and comment below, or take a photo with your Greek pasta dish with garlic and tag me on Instagram with #30daysofgreekfood and Facebook with @30daysofgreekfood.
Recipe
Greek Past Dish with Garlic
Ingredients
- 1 pound (500g) tagliatelle or other long pasta*1
FOR THE GARLIC PASTE
- Crumb from 2-3 slices of stale bread
- ½ cup (120ml) water
- 3 cloves garlic*2
- ⅓ cup (80ml) olive oil
- 2 tablespoons white or red wine vinegar
- A pinch of salt
FOR THE FLOUR PORRIDGE
- 1¾ cups (400ml) water
- ⅔ cup (90g) all-purpose flour
- Salt and pepper
FOR THE TOMATO SAUCE
- 2 tablespoons olive oil
- ½ cup (140g) tomato paste
- ½ cup (120ml) water
- 2 bay leaves
- 1 teaspoon ground allspice or 5 allspice berries
Instructions
MAKE THE GARLIC PASTE
- Pour in the water in a small bowl and soak the breadcrumbs for a few seconds. Squeeze with your hands to remove moisture.
- In a food processor, add the soaked bread, the garlic clove(s), and a pinch of salt. Pulse until blended and garlic is fully incorporated.
MAKE THE FLOUR PORRIDGE
- In a small saucepan, mix the water with the flour over medium heat until thickened, about 5-7 minutes. Season with salt and pepper. Remove from heat and set aside.
ASSEMBLE THE GARLIC PASTE AND THE FLOUR PORRIDGE
- Stir the garlic paste in the flour porridge. Add olive oil and vinegar. Use a whisker to incorporate all ingredients up to 2-3 minutes. Season with salt and pepper.
MAKE THE TOMATO SAUCE
- In a 12-inch skillet, heat the olive oil over medium heat and add the tomato paste, stirring until fragrant. Add the water, allspice, and bay leaves, and stir until the tomato sauce thickens, about 5 minutes. Season with salt and pepper.
MAKE THE PASTA
- In a deep pot, heat plenty of salted water and boil the tagliatelle (or the pasta of your choice) until al dente. Pasta needs to be slightly firm to the bite because it will continue to cook once coated with the sauce in the skillet.
ASSEMBLE THE GARLIC SAUCE
- Meanwhile, assemble the garlic sauce. Add the garlic paste-flour porridge mixture in the skillet with the tomato sauce over low-medium heat. Stir until all ingredients are incorporated. Taste and adjust salt and pepper (if needed).
- Reduce the heat to low. We need to mix everything for 2 minutes (neither simmer nor boil). Turn off the heat but let the skillet on the stove to keep the sauce hot.
SAUCE THE PASTA IN THE SKILLET
- When the pasta is ready, remove the pot with the pasta from heat and place it near the skillet with the garlic sauce. Turn on the stove over low heat.
- Use a pasta fork (or a set of tongs or a simple fork) to transfer cooked pasta to the garlic sauce. Stir for 1-2 minutes. Most likely you won’t need to add more pasta water. Stir and toss for a couple of minutes until desired texture. Serve immediately.
- In case there is pasta water left in the skillet, simmer, stirring and tossing the pasta constantly (be careful not to stick to the bottom) until it gets the perfect saucy texture. Serve immediately.
Notes
- Linguine, fettuccine, pappardelle, bucatini, etc
- If you want to reduce garlic intensity start using 1 big clove or 2 small cloves.
Credits: this recipe is inspired by the amazing book entitled "Του ανέμου και της αρμύρας" (edition: Cyclades Chamber of Commerce).
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