Prep 5 mins
Cook 20 mins
This is one of my favorite I-need-something-for-dinner-fast recipes. I always keep the feta on hand, so it's always ready-to-go. The best thing about it is, you can adapt it easily to your own taste. I have a friend who makes it with the feta that has basil and sun-dried tomatoes in it, and she recommends that, too, for a variation! I do recommend the butter tho, I tried it once with margarine and didn't care for the difference.
- Cook pasta according to package directions to al dente stage.
- While pasta is cooking, melt butter and saute garlic in a non-stick skillet When pasta is done, drain and toss immediately in skillet, stirring with pasta server to coat with butter and distribute garlic.
- Serve into pasta dishes and sprinkle with the desired amount of feta.
- (If you like it like I do, 1/4 cup may not be enough!).
My greek grandma used to make this for us all the time. I agree with you about the butter - margarine or oil just doesn't work for this one. My grandma used to brown the butter well and add the crumbled cheese to brown a little in the sauce before putting the spaghetti in, so we used to call it "brown butter spaghetti". I'd even reccomend this to someone who doesn't care for garlic - use less or leave it out - it's still great. Thanks so much for posting this.
This is a simple yet yummy recipe. My daughter went on a field trip to a local Greek restaurant and ordered the Greek Spaghetti. She is an extremely pickly eater, but loved this dish. I searched the internet to see what I could find and this one is very similar to what she had. I made it exactly like the recipe, making sure to use real butter. The butter is important as that flavor really shined through in a way margarine would not. The whole family was pleased with the finished product and we'll be having it again soon!