Pasta from a big heart - Kosta's Bigouli

Some stories really touch your soul. 

The ongoing Syrian crisis, where many immigrants land on the European shores, more dead than alive is not a beautiful story. But in between all these negativities, a ray of hope usually shines through which restores your trust in humanity.

Greece is going through a crisis of it's own, but the people there still have a heart.

When I read an article on a Greek man with a big heart - Konstantinos Polychronopoulos or Kostos in short, of the Greece island of Lesbos, is using his "Social Kitchen" -O Allos Anthropos - to feed the Syrian refugees and immigrants, my heart sang a happy tune. 

It is not that he himself has a strong backing, he makes do with what is available. He does not hand out his food in charity. Everyone cooks together and eats together. That way, no one loses their dignity. What a beautiful concept.

photo by Annia Ciezadlo

The following recipe is a Greek pasta dish called - Bigouli.

Just onions, tomatoes, whole spices, ground spices and pasta. It is a 'refugee/charity' dish, so it is all cooked in a single pot and nothing fancy like cheese is added.

Since this recipe is what Kosta makes, it is called Kosta's Bigouli. He has cooked this simple wholesome dish for 1000 people. But here I will show you how to make the dish for 2 people. Make a portion for yourself and share the other with an unfortunate soul.

Ingredients:

Pasta - 2 cups

Olive oil - 2 tbsp

Cinnamon stick - 1 stick of 2 inch lenght

Rosemary - 1 tsp

Allspice - 5

Onion -1 medium, chopped fine

Garlic - 2 cloves , chopped fine (optional)

Tomato - 5 medium, chopped fine

Salt to taste

Pepper powder - 1/2 tsp

Jeera powder / cumin powder - 1/2 tsp

Ginger powder - 1/2 tsp

Thyme - 1 pinch

Red chilli flakes - 1 tsp

Tomato ketchup - 1 tbsp

Method:

Heat the olive oil on medium flame.

Add the cinnamon, rosemary and allspice.

When the allspice starts popping, add the onion and garlic.

Fry till onion turns transparent.

Add the chopped tomatoes. Fry on high flame for 1 minute.

Cook covered on low flame till the tomato becomes pulpy.

Add the salt, pepper, jeera powder, thyme, red chilli flakes and ginger powder.

Mix well and add the tomato ketchup.

Fry for 1 minute and add in 2 cups of water.

When the water starts boiling, add the pasta.

Cook till the pasta evaporates. Add more water to cook pasta, if necessary.

Once the pasta cooks, serve.

I have copy -pasted Kosta's original recipe for a 1000  people below.

You will notice that I have changed the recipe a bit and have used only fresh tomato and not tomato paste or canned tomatoes.

Kosta's bigouli* (for a thousand people)

Ingredients

• 2 kilograms olive oil


• 10 onions coarsely chopped
 
• 3 cinnamon sticks
 
• 10 allspice berries
 
• 2 tablespoons rosemary
 
• 2 tablespoons basil
• 2 tablespoons thyme
 
• 1/2 cup smoked paprika
 
• 1/2 cup powdered ginger
 
• 2 tablespoons cumin
• 5-6 tablespoons ground pepper
 
• ground cinnamon to taste
 
• 1½–2 kilograms tomato paste
• 6 cans (4500 grams/158 ounces each) of tomato sauce
 
• 50–60 liters water, plus more as needed
• 20 kilograms pasta: bigoåli, fettuccine, penne, or whatever good-hearted people have donated
• 1/2 kilogram salt, or more, to taste

Directions

1. Chop the onions. Break up the pasta. (This is an ideal job for kids.) Open the cans of tomato paste and pulp so they're ready to go when you need them.
2. Heat the olive oil until warm.
3. Add the cinnamon, allspice, and rosemary, and sauté until fragrant.
4. Add the onions and sauté lightly, without letting them brown. When they become translucent, add the tomato sauce, tomato paste, water, ground spices, basil, thyme, and salt.
5. Stir until the sauce becomes velvety.
6. Add the pasta and cook until finished. Add more water if needed.
7. Serve to a thousand people.