Twirling long strands of spaghetti around a fork is one of my guilty pleasures. Every time I eat a plate of spaghetti, no matter where or why, I get some sweet “guilt” satisfaction. It’s an added bonus when the spaghetti has been prepared with a guilt inducing creamy garlic butter sauce and covered with two of my favorite types of cheese, grated mizithra and crumbled feta. Freshly diced tomatoes—my super secret guilty pleasure—round out the flavor of this simple dish, and the twirling begins.
It doesn’t take much to create your own GREEK SPAGHETTI, the only difficult part comes from trying to figure out the correct amount of spaghetti to boil. Do you boil eight ounces or maybe you count out 157 strands of spaghetti? Sometimes the best answer is to boil an entire package of your favorite pasta—fettuccine, linguine, angel hair, whatever—just boil it all. No matter your measuring method, there always seems to be too much as a result. But that’s what friends with appetites are for. Invite your buddies over and indulge in as much of this Greek spaghetti as your heart desires.
- 8 ounces of your favorite spaghetti or pasta
- 1 teaspoon salt
- ½ cup unsalted butter
- 3 garlic cloves, minced
- ½ cup grated mizithra cheese, plus more for serving
- ½ cup tomatoes, diced
- ½ cup feta crumbled cheese, for topping
- Add salt to a large pot and boil water. Cook the spaghetti according to the directions on the package.
- While the spaghetti is cooking, brown the butter in a saucepan over medium heat. Add the garlic cloves. Cook until butter is golden and foamy, being careful it doesn’t burn.
- Drain the spaghetti and add to a serving bowl. Pour the brown butter and garlic over the pasta and mix well. Add the grated mizithra cheese and toss.
- Add the diced tomatoes and feta cheese on top.