I love pasta but get a little tired of the tomato based sauces that we usually use so have a few favorites that I pull out when I want something quick, delicious and different. I first tried this combination at the Old Spaghetti Factory many years ago and still order it whenever I go there. There are so few ingredients and it’s so easy to make at home it doesn’t need to be a special “night out” recipe. Myzithra is a Greek sheep’s milk cheese that has a delicious nutty flavor that is perfect with the browned butter. The cheese doesn’t melt well so retains a nice appearance and texture on the hot pasta. A twist of pepper and a sprinkle of parsley are all the additional flavors you need. This is a great pasta dish and, with a green salad with a tart vinaigrette dressing, is a tasty and satisfying meal for the busy holiday season. I know you will like it.
- 8 ounces pasta
- 1 cup butter
- 1 clove garlic, minced
- ½ pound grated myzithra cheese
- ground pepper
- chopped parsley
- Cook pasta in a large pot of salted boiling water. While pasta is cooking melt the butter in a large skillet over medium heat. Turn up heat to medium high and cook until the butter is golden brown. Watch it carefully. Add a grind or two of pepper and the cooked, drained pasta. Toss with grated cheese and parsley.
I love Greek food and check in with Peter at Kalofagas on a regular basis. He always has the most beautiful photos and fantastic recipes. He posts many pasta dishes and always recommends Misko pasta products. I’ve searched all the local groceries and can’t find anybody who carries the brand, so I finally bought a good selection on line so I have it when I want to make pastitio and other Greek pasta favorites. If you are interested, check out Parthenon Foods for a good selection of Greek specialty foods. Any pasta will work for this recipe and myzithra cheese is available at most local groceries.