Recipe by Pat Riddle
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.
Top Review by labouchet
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.
- 1⁄3 lb angel hair pasta
- 2 tablespoons butter (NOT margarine)
- 2 teaspoons minced garlic (adjust to taste)
- 1⁄4 cup crumbled feta cheese (adjust to taste)
Directions See How It's Made
- 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!).