The Greek language is rich, there’s a word for practically everything and the flip side is that there’s also a bounty of slang, new Greek that’s used in everyday conversation.
There are many short forms for people’s names…like Popi for Penelope. Popi is also used in the expression “tis poutana’s ginetai” (when a situation is all F-ed up. To save the person from using the word “poutana” (whore), insert “tis Popi’s ginetai”.
So, now we have some context with this dish…Makaronia ’tis Popi’s…a Greek take on the more popular Spaghetti Puttanesca. I’m using Greek pantry items like tarama instead of anchovies, Kalamata olives, capers from the Greek islands and dried Greek oregano.
Makaronia ’tis Popi’s
for the sauce
1/3 cup extra-virgin olive oil
2 tsp. of tarama (fish roe) or 3-4 fillet of white anchovies, minced
3-4 cloves of garlic, minced
2 cups of pureed plum tomatoes (fresh or canned)
1/4 cup capers, rinsed
16 Kalamata olives, pitted and sliced
1/2 cup fresh parsley, finely chopped
2 tsp. dried Greek oregano
chilli flakes (boukovo to taste)
400 gr. dry spaghetti
- Place a large pot of water on your stovetop and bring to a boil. Add a generous amount of salt and once aboil, add your pasta and cook for 6 minutes. Drain, reserve.
- Add your olive oil into a large skillet over medium heat, add the garlic, tarama and after 1 minute, add the tomatoes and simmer for 12-15 minutes (uncovered) until you have a thick sauce.
- Add the capers, olives, parsley, oregano to the sauce along with the pasta and toss to coat. Taste and adjust seasoning with salt and chilli flakes to taste.
- Pair with Tsantali Rapsani of Mount Olympus.
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