Oh, hey Chefguy… I’ve been meaning to ask you if you’ve ever had Kopama. This is the stuff my Great Grandpa (born and raised in Kalamata) used to make every Easter before I was born. My Grandma, bless her soul, taught me how to make it. A cousin who lives in Atlanta was up for Christmas & he asked me to make it for dinner. This was the first time I’d ever made it for the whole family- my Great Aunt usually makes it. I was a bit intimidated at the prospect of submitting my Kopama to the scrutiny of my elders (I’m 30, and no one has asked me to make anything more elaborate than f*ing jello salad for any family function), but I was determined to show just what a good cook I am. 
Kopama with Macaroni (these are not exact amounts)
5 cans tomato sauce
family pack of chicken thighs, skin off
1 or 2 onions, course chop
assload of lemon juice (we like ours very tangy)
more lemon juice for marinating
salt & pepper
macaroni of your choice: long ziti is traditional, but penne works just fine
butter
pecorino romano cheese
Marinate thighs in lemon juice overnight.
Toss onions and thighs with juice into tomato sauce & simmer for a long time. Add S & P to taste. Add as much lemon juice to the pot as you like, tasting along the way. When chicken is falling off the bones, remove from sauce & cool. Remove bones and shred chicken. I leave some bigger hunks of meat for variety. Return meat to sauce. It should be the consistency of a hearty Italian meat sauce.
Boil pasta & drain. Return to pot and add butter and toss thoroughly. Layer pasta with chese on serving bowl/deep platter (you gotta make sure to get it nice and cheesy).
Don’t toss the sauce in with the pasta. Just ladle sauce over individual servings.
Best served with a crusty Italian bread, Feta cheese (sheep’s milk), and Kalamata olives.
The family raved over my Kopama.
I was quite proud of myself. I have to say that mine is better than my Great Aunts. She puts red wine in hers. SACRELEGE!!! And my best friend loves it, too. Every time he has it he says, “With so few ingredients, it has no right being as yummy as it is.” I just tell him that the Greeks (at least my family) always know how to make something out of nothing.