Mykonian spaghetti

July 31, 2013
It seems only appropriate that my first summer recipe should have the flavour and aroma of the much-loved island of Mykonos.

I saw Elias Mamalakis (the well known Greek chef)  make it some years ago as part of a TV show filmed on Mykonos. I tried the recipe, it turned out perfect and I adopted it. It’s easy to prepare and incredibly flavoursome, with a sun-filled, distinctively Greek taste that really does take you to the Cyclades. So, let’s get started...

Mykonian spaghetti


  • One 500 gram package of dried spaghetti(I prefer De Cecco)
  • ½ cup(or less) olive oil
  • 2  garlic cloves
  • 15 fresh cherry tomatoes
  • 2 bunches of rocket, finely chopped
  • 150 gr Cycladic sour myzithra cheese (or any other white, soft but salty cheese)
  • Salt and freshly ground pepper


Boil the pasta in a saucepan in plenty of salted water. At the same time, heat the oil in a large, deep frying pan. Sauté the garlic until dark brown and remove. Toss in the tomatoes and cook until they begin to burst. Add half the rocket and continue cooking, stirring constantly. When the pasta is ready, use tongs to add it to the frying pan, along with a little water from the saucepan. Gently mix until all the ingredients are intermingled, remove the pan from the heat and add the rest of the rocket, salt to taste and pepper. Sprinkle over with the sour myzithra cheese, mix again and serve. Enjoy!

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