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@stevenmorgan-xm1ls thank you for watching and for your comments, if you can't find boucatini pasta Steve you can replace it with rigatoni!

Very happy you like the recipe Lee and thank you very much for your lovely comment, more delicious recipes to follow! Warm greetings from our small island in Greece!

Well spotted! Reason being, this is quite an oily sauce by nature so sticks very well to the pasta without the need of the pasta water...but if you prefer to use it anyway, there's absolutely no reason why not! Thank you for watching and for your valuable question...maybe others were wondering too. We hope you enjoy our other videos and look forward to hear from you again. Happy browsing!

Thank you for watching and commenting Lee...you know how important that is for helping a little channel to grow and we really appreciate it. Happy viewing...and even happier cooking!

Where abouts are you watching us from, we would love to know!

Exactly Karen! We eat this once a week in the winter months and never get tired of it. To ring the changes you can easily add your favourite winter veg to it...but we have to confess, for us, simple and original is best. Thank you for watching and commenting...keep warm!

That would add an interesting layer of texture to it...we'll give it a whirl! Thank you for your input and helping us grow our channel. We hope you enjoy the other videos. We post regularly so keep an eye out for more on the way (or subcribe if you haven't already!).

@@TheTasteBuddies subcribed. love your calm videos and gorgeous recipes.

...and on the taste buds too Lonnie! Thank you so much for watching and commenting...it helps our little channel grow. We hope you explore the other videos and enjoy making some of them too. Happy cooking!

Thank you for your support and your lovely comment Karen...great to know that you're enjoying the videos as much as we are! Keep watching and we'll keep them coming! One Love xx

The paprikas (the hot one and the sweet one) were always in the Spetseriko we used to buy from "Τσαρουγκαν" (in the middle of Corfu Town) Also, my family (we are from Garitsa) always cooked with them, so it's all I know! Which part of Kerkyra are your family from?Brilliant that you'll give it a whirl...please let us know what you think once you've tried it. Thank you very much for watching and commenting..helping us grow our little channel. Happy cooking!

Hi Dani...it was olive oil. Lakis hardly ever eats anything without drizzling extra olive oil on it!! Thank you for watching and commenting...and helping us grow our little channel. We hope you enjoy our other videos (and you'll see that, most times, Lakis will finish his portion with a drizzle of olive oil!!)

Thanks for watching and apologies for annoying you...just having fun together!

​@@TheTasteBuddies I for one enjoyed the banter and laughs! Also look forward to trying this recipe! Liked and subbed!

Thank you so much for subscribing, liking and commenting...it all helps to grow our little channel. We look forward to your verdict when you cook this...we love it and it's a standard go-to in our house for a quick & easy, but super-tasty meal. Let us know! The "banter and the laughs" is just us being us.We're not making staged, scripted videos...just real food for real people, and having fun while we do it! We understand some people might find that annoying...but there's plenty (like yourself) that don't, so we'll keep on keeping it real. Happy cooking! xx

​@@TheTasteBuddiesNo problem. I was probably in a bad mood due to the cold. Nothing wrong with you guys enjoying what you do. I apologise for being a miserable oik!

We all get those days..sending energies and a warm hug

Hi Phillip and welcome to our channel! Thank you for watching and for your comment. We are lucky and have olive trees, so we make our own organic extra-virgin olive oil, which we prefer to use rather than the soya or sunflower oil in the tins. It's free (for us!) and gives another level of flavour. We hope you continue to enjoy more of our videos and thank you for helping us grow our little channel. Happy cooking!

Now that's what we call real persistence....shopping from Amazon to get bucatini!! Where do you live? You obviously haven't got a Greek deli in your area, but..if you've got one... you'd find this pasta in an Italian deli for sure. Enjoy making this dish, and we hope you enjoy the other videos we have on the channel. Stay tuned...more to come! Thank you for watching and subscribing, helping us grow our little channel. Happy cooking!

Thank you for watching and for your very encouraging comment! We know from the Taste Buddies Facebook group page just how eclectic your menu plan is, so to be added to it is the best accolade! Your input to our little channel is much appreciated...keep watching, sharing and having fun in the kitchen!

Thank you so much for watching our video and your kind words of encouragement which have brightened our day! We hope you enjoy our other videos on our little channel too and please spread the word for us in Hong Kong! It's very exciting to be going global! Greetings back to you from Greece xx

Interesting...maybe using fusilli or penne? You've got us thinking...and we'll give it a whirl when the weather gets warmer! Thank you for contributing and we hope you enjoy our other videos (many of which are very good for you!)

Pasta is not good for you? In the same way that perhaps rice is not good for you? And that bread is not good for you? Potatoes maybe? Don't diss an imaginative creative cuisine that has survived literally centuries. PS Carbohydrate = good, don't overdo it. Fat =good, don't overdo it Sugar - in all its treacherous forms and disguises = bad, don't touch it in any form whatsover. Ever.

@Whatzzzz999 fat is actually good for you, high fat low carb is very healthy.

“Pasta is not good for you” - what utter rubbish. Where did you get that idea in your little brain?

Hi Charles...we don't use toasted breadcrumbs when we make this, but they'd certainly add a texture. Thank you for your contribution and we hope you enjoy the other videos on our little channel.

Thank you for watching Heather xx

We couldn't agree more...you can't go wrong with that combination!Thank you for watching, for your lovely comment and for helping us grow our little channel. Stay tuned for more foodie-fun...and definitely more wine!

Thank you for watching Steve, where about do you leave? warm regards from Zakynthos, Greece!

And we don't need your 'rude' comment - it's just a cooking show ! Perhaps you should remove that rod from your arse!

Thank you so much for your positive feedback! It's one of our family favourites and we eat it probably twice or three times a month! Easy, cheap, nutritious and mouthwateringly delicious! We hope you are enjoying our other videos and look forward to hearing from you again. Enjoy!

Thank you for watching our channel Ruth, wishing you and your family Merry Christmas and a happy healthy new year!

With pleasure Peter..it's a type of greek cheese called "Graviera". Many regions in the country make it. It's similar to a hard Gruyere. If you can't source it where you are, then Parmigianno Reggiano would be a fine substitute. Thank you for watching and helping us grow our little channel!

Thanks for your prompt reply! And thanks for the Graviera info. Thanks also to the internet, I now have a list of 3 or 4 places near where I live (Montreal, Canada) that I'll be contacting within the next few days to see if Graviera cheese is something they have in stock. Montreal has a very spread out Greek community so something tells me I'm probably in luck. So meanwhile, Happy Holidays to you and your family and the very best New Year!!

Substitute the cheese with muddica.

@@Toscalato Thanks for the suggestion but finally I did find the Greek cheese (Graviera) but will now also source out Muddica to try the same recipe this time in a Sicilian style.

@petermccrindle1448 the cheese is called Kefalotyri or Graviera, if you can't find it then either Pecorino or Parmigiano will do the job, thank you for watching.

Thank you very much for watching and for your kind words, keep safe, keep smiling 😃

Ευχαριστώ πολύ για την επικοινωνία, ο αέρας δεν χρειάζεται, σιγοψησε το χοιρινό σου σε χαμηλή θερμοκρασία, όταν το ψαχνό είναι έτοιμο αλλά η πετσα του δεν έχει ξεροψηθει ακόμα ανεβασε την θερμοκρασία του φούρνου και ψήσε για λίγο ακόμα μέχρι να έχεις το επιθυμητό αποτέλεσμα, καλοφαγωτο!!

So glad! Thank you for your comment Jeff!

Thank you so much for your lovely comment and for watching, please tell us where are you watching from? Warmest wishes from Lakis, Diana & Alex.

Thank you for watching and helping us grow our little channel! Your lovely comment (all the way from Canada!) is much appreciated.

Thank you for watching and for your comments, warmest regards!

Thank you Jeff, it was delicious 😋

@jackclements8135 thank you for watching Jack and also for your lovely comment 😊

@xristinakakoliri8918 thank you Hristina, we love you too 😘

Thank you George, you did indeed !

It was your post on our Taste Buddies facebook group page that inspired Lakis to make the video and share the recipe with everyone on TH-cam. One of our family favourites too Sharon! Thanks for the lovely comment and helping us grow our little channel xx

@@TheTasteBuddies Aww, thanks. I haven't managed to put the cookbook away yet! Next on the list to try is the chicken in Metaxa and cream sauce!

We'll look forward to seeing that on the Facebook group page...bet your boys can't wait either!

Thank you for your lovely comment...it's encouraging to get good feedback. We'll keep the videos coming!

Well, now you have the original recipe so you can have a go and making your own Xristina. They are fabulous!

We can assure you it was Xristina! Thanks for watching and helping us grow our little channel.

A summer staple in our house...and I bet in yours too Xristina (when you get the time!)

Well, you're the dessert queen Xristina, so we're sure you'll be giving this one a try!

And, living where we do, they're easy to find so, next time you've got the "barbie" going, have a little ouzo and give this recipe a go Xristina!

They are indeed "yum" Xristina! Perfect with cheese, but equally good on their own. We have them now as snack/nibbles for drinks instead of crisps or peanuts...delish!

Thanks for watching and commenting Xristina...try this marinade next time you're grilling your swordfish. Yamas! xx

Thank you for watching and helping the channel grow Xristina. Happy days!

It's pomegrante season here now Xristina...so wile away an afternoon and make some. It's such a useful condiment and keeps for ages. Thank you for the great comment!

We know how much you love cooking over the coals Xristina, so we're sure you'll try this out. You won't be disappointed!

It certainly is Xristina. The pomegranate molasses make all the difference, but you could still do it without if you can't make or buy any. It's pomegranate season over here right now...so check out our video on how to make molasses with them and get cracking!