Saffron and sage are indigenous in Greece. Saffron in Kozani as well as many Aegean islands; sage just about everywhere. Sage is mainly used for a tisane, but it performs miracles in the kitchen.

Put the oil, sage and saffron into a saucepan, warm slightly and then leave all night.

The following day, heat the oil and the aromatic spice and herb well and then take out the sage leaves – they’ve imparted all the flavour they can to the oil.

Heat the oil and fry the onion rings until they are glazed. Add the flesh of the tomatoes and simmer gently. When almost ready, season with salt, sugar and vinegar, and boil a little longer.

Cook the spaghetti and serve covered in sauce. Fragrant, tasty and healthy, it contains all the magnificence of the aromatic plants of the Greek countryside.

The dish calls for a heady, aromatic rosé wine such as Amethystos, Korallinos or Erodias.