All posts tagged: spaghetti

Greek Spaghetti

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 …

Makaronia me Kima (Spaghetti with meat sauce)

Whether you’re a novice or an expert cook, or somewhere in between, you’ll want to add MAKARONIA ME KIMA to your repertoire. At very least you should know how to make the latter portion, the kima. In Greek, kima means minced, and in this case the word implies the minced or ground beef sauce. The kima alone will win friends and influence eaters. After all, once you have that special meat sauce, you can serve it like chili, pile between bread slices for sloppy joes, eat it plain, or serve it hot as we Greeks do over a bed of makaronia (any style of your favorable pasta). My favorite is the long noodle variety often used in pastitsio. With makaronia me kima (mah-kah-ROH-neea meh kee-MAH) the meat sauce pretty much prepares itself once the ingredients begin simmering in the pot. How I love a practically effortless meal! All that’s left to do is boil your pasta and grate some flavorful cheese to top it off. Mizithra, Kefalotyri, or Parmesan cheese are standard. Don’t be stingy …