Mljetski Makaruli with Mediterranean Flavors

Ingredients

• 400g (14 oz) spaghetti 400g (14 oz) spaghetti
• 3 tablespoons olive oil 3 tablespoons olive oil
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 4 large tomatoes, diced 4 large tomatoes, diced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional) 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste Salt and pepper to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 68g, 5g
• Protein: 12g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
3. 3.
   Add the diced tomatoes, dried oregano, dried basil, and red pepper flakes (if using) to the skillet. Season with salt and pepper to taste.
4. 4.
   Cook the sauce for about 10 minutes, stirring occasionally, until the tomatoes have softened and released their juices.
5. 5.
   Add the cooked spaghetti to the skillet and toss well to coat the pasta with the sauce.
6. 6.
   Cook for an additional 2-3 minutes, allowing the flavors to meld together.
7. 7.
   Remove from heat and garnish with fresh basil leaves.
8. 8.
   Serve the Mljetski Makaruli hot, with grated Parmesan cheese on top.

Treat your ingredients with care...

• Tomatoes — Use ripe and juicy tomatoes for the best flavor. If fresh tomatoes are not available, you can substitute with canned diced tomatoes.
• Parmesan cheese — For a vegetarian option, use vegetarian-friendly Parmesan cheese. Grate the cheese just before serving to ensure maximum freshness and flavor.

Tips & Tricks

• For an extra burst of flavor, add a splash of white wine to the sauce while cooking.
• If you prefer a spicier kick, increase the amount of red pepper flakes.
• Freshly chopped parsley can be added as a garnish for added freshness.
• To make it a heartier meal, you can add cooked shrimp or grilled chicken to the dish.
• Leftovers can be refrigerated and enjoyed the next day. Reheat gently in a skillet with a splash of olive oil to prevent the pasta from drying out.

Serving advice

Serve the Mljetski Makaruli as a main course accompanied by a fresh green salad and crusty bread. It pairs well with a glass of light-bodied red wine or a crisp white wine.

Presentation advice

Garnish each plate of Mljetski Makaruli with a sprig of fresh basil and a sprinkle of grated Parmesan cheese. The vibrant colors of the tomatoes and herbs will make the dish visually appealing.