Skordomakarona (garlic pasta)

About This Dish

Skordomakarona is a rustic, comforting pasta dish deeply rooted in Santorini’s agricultural history. Born during times when islanders relied on shelf-stable cellar staples, this recipe pairs thick local pasta with a punchy, velvety sauce made from sweet Santorini cherry tomatoes (Tomataki Santorinis PDO), raw olive oil, and generous amounts of garlic. Simple yet intensely flavorful, it remains a beloved comfort meal across Cycladic homes.

Garlic pasta (skordomakarona) with tomato sauce, Parmesan, basil, and black pepper

Ingredients

    • 500g thick long pasta (like bucatini, thick spaghetti, or traditional Greek makarona)
    • 6–8 cloves fresh garlic, thinly sliced
    • 400g grated fresh Santorini cherry tomatoes (or canned PDO Santorini tomatoes)
    • 100ml extra virgin olive oil
    • 1 tsp red pepper flakes (optional, for mild heat)
    • Salt and freshly ground black pepper
    • 100g grated Kefalotyri or aged Mizithra cheese for serving

Recipe Instructions

  • Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente according to package instructions. Reserve 120ml (1/2 cup) of pasta cooking water before draining.
  • Sauté Garlic: Heat the extra virgin olive oil in a wide skillet over medium heat. Add the sliced garlic and gently sauté for 1–2 minutes until soft and fragrant. Do not let it brown or it will turn bitter.
  • Simmer the Tomato Base: Add the grated tomatoes, red pepper flakes, salt, and black pepper. Bring to a simmer and cook uncovered for 12–15 minutes until the tomato juices reduce into a rich sauce.
  • Toss and Emulsify: Add the drained pasta directly into the skillet along with a splash of reserved pasta water. Toss vigorously over low heat for 2 minutes so the pasta absorbs the garlic-tomato oil.
  • Serve: Plate hot and top heavily with grated Kefalotyri or Mizithra cheese.

Tips:

Use low heat for garlic: Gentle sizzling infuses the olive oil with garlic aroma without burning it.

Grate raw tomatoes: Grating whole tomatoes on a box grater leaves the bitter skins behind while retaining all the sweet juices.

Frequently Asked Questions:

What makes Santorini Skordomakarona different from Italian Aglio e Olio?

While Italian Aglio e Olio uses only garlic and oil, Santorini’s version incorporates rich island cherry tomatoes, creating a thick, sweet, and savory emulsion that coats thick pasta.

Can I store Skordomakarona?

Yes! Store leftover pasta in an airtight container in the refrigerator for up to 3 days.

Can I make Skordomakarona ahead of time?

You can prepare the garlic-tomato sauce up to 3 days in advance and keep it chilled in the fridge. When ready to serve, boil fresh pasta and toss directly in the reheated sauce.

Santorini E-shop - ship it worldwide

Craving the authentic flavors of the Cyclades? You don’t have to wait for your next Greek holiday. Recreate these classic island recipes with the real thing! We ship authentic Cycladic Fava, canned tomatoes, local capers and more directly to your door globally.

New
Spray bottle of extra virgin olive oil

Olive Oil Spray 50ml – Nomikos Estate

€ 4.00 incl. VAT
New
Garlic-flavored extra virgin olive oil spray bottle

Olive Oil Spray Garlic 50ml – Nomikos Estate

€ 4.20 incl. VAT
Santorini tomato paste double concentrated by Santotaste

Santorini Double Concentrated Tomato Paste – Santotaste

€ 6.50 incl. VAT
Tomato paste can with hidden rolled papers

10 Ελληνικές Συνταγές με Ντομάτα – Santorini Tomato Industrial Museum

€ 5.00 incl. VAT
SantoNuts Cashews Roasted 180gr

SantoNuts Cashews Roasted 180gr

€ 6.50 incl. VAT
Santospices - Oregano

Santospices – Oregano

€ 3.00 incl. VAT
Santospices - Mix for Feta Cheese

Santospices – Mix for Feta Cheese

€ 3.00 incl. VAT
Santorini whole tomatoes, in tomato juice by Santotaste

Santorini Whole Tomatoes – Santotaste

€ 5.50 incl. VAT