Katina’s Kytherian Pasta Sauce

Pasta sauce

Our parents Katina and George from the small village of Livadi on the Greek isle of Kythera, have been serving up this sauce for over 50 years in the family cafes throughout central and western NSW. Now you can also enjoy this authentic sauce whenever making a pasta.


150 mls olive oil
100 gms fresh basil, torn
4 large onions, finely diced
12 cloves garlic, crushed and chopped fine
2 tbsp fresh oregano, chopped
1 red chilli, deseeded, diced finely
1 cup red wine, dry
cracked pepper to taste
sea salt to taste

Cooking Instructions

  1. In large inner pot, heat oil on medium heat.
  2. Add onions to pot and cook until translucent.
  3. Add garlic and chilli to pot and cook till aromatic, stirring well.
  4. Add tomatoes, red wine, basil and oregano to pot and stir for several minutes.
  5. Add salt and pepper to pot.
  6. Simmer pot for 1 hour, lid on.
  7. Transfer pot to Ecopot, with lid on.
  8. Cooking time 3 hours.

HINT … Pour sauce into jars. This homemade sauce freezes quite well for up to 6 months. We suggest you place in containers per meal serves. Mum suggests that when using this sauce in future recipes, try adding a finely chopped anchovy or two as well to the sauce during simmering time for a saltier flavour.


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