Twirling long strands of spaghetti around a fork is one of my guilty pleasures. Every time I eat a plate of spaghetti I get some sweet satisfaction. It’s an added bonus when the spaghetti has been prepared with a creamy garlic butter sauce and covered with two of my favorite types of cheese, grated mizithra and crumbled feta. Freshly diced tomatoes round out the flavor of this delectable dish.
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 spaghetti—fettuccine, linguine, angel hair, whatever—just boil it all. No matter your method of spaghetti measurement, 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
- 1 teaspoon salt
- ½ cup unsalted butter
- 3 garlic cloves, minced
- ½ cup grated mizithra cheese, plus more for serving
- ½ cup feta crumbled cheese, for topping
- ½ cup tomatoes, diced
- parsley for garnish (optional)
- Add salt to a large pot and boil water. Cook the spaghetti al dente, 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 well.
- Add the diced tomatoes and sprinkle with feta cheese on top. Garnish with parsley if desired.