Rosto is another of the famous dishes of Naxos, which is made with pork, garlic and red wine, combined with thick pasta.

1 pork loin (3kg)
5-6 cloves garlic
salt and freshly ground pepper
1/2 cup olive oil
2-3 ripe tomatoes, grated
2-3 tablespoons tomato paste
1 cup red wine
Pasta (preferably thick)


Cut holes into the pork loin with a knife and spike them with small pieces of garlic which you dip in salt first. Salt and pepper the meat and then brush it with oil. In a saucepan, heat the olive oil over a high heat and brown the meat on all sides. Add the wine, reduce the heat, simmer for 4-5 minutes, while turning the meat to absorb the wine and add hot water to cover the meat. Add tomatoes and tomato paste, cover it and let it simmer until tender. Always make sure there are juices in the saucepan. Boil the pasta, strain and pour into the sauce.