Ingredients:
½ kilo spaghetti
200 g. of preserved fish roe
1 cup chopped onions
3 cloves garlic
2 cups tomato juice
2 bay leaves
3 tablespoons parsley
3/4 cup olive oil
1 teaspoon sugar
Salt, pepper
Instructions:
Put the fish roe in lukewarm water for an hour to desalt. Saute in oil the onions and the garlic. When they wilt, add tomatoes, the fish roe, the bay leaves, salt, pepper, sugar and parsley. Boil until all the water evaporates. Then, boil the spaghetti. Serve them hot, with a little breadcrumbs and sauce on top.
Click here for the book of Father Epiphanios \'\'The cuisine of holy Mount Athos\'\'.
