I’ve been enjoying Greek-made pasta of late. The folks at Misko who make an array of pasta were kind enough to send me samples of their Greek pasta varieties.
Most Greeks will acknowledge we didn’t invent pasta but most Greeks will assure you (and demonstrate if you like) their love of eating pasta.
I’ll be heading off to New York City tomorrow but upon my return, I plan to showcase some more Greek pasta dishes. We have noodles from Asia, everyone loves Italian pasta, the Spanish have been enjoying in for ages and the Greeks round-out the roster with age-old dishes, enjoyed by generations.
One such combo is a simple delight of eating pasta with Feta cheese. I can remember my mom boiling some spaghetti, browning some butter and finishing the dish off with some crumbled feta.
For anyone who’s bought a large quantity of feta, you’ll know that crumbled pieces of Feta are usually to be found at the bottom, when you’ve reached your last slab of cheese.
With Greeks pursuit to “waste not – want not”…even those lonely last remaining feta pieces get consumed…for pasta with Feta!
You may certainly crumble your own Feta to make this easy dish but this is a frugal dish that stretches the ingredients boundaries…using those last bits of feta at the bottom.
The most common approach to this dish is browning some butter, adding the cooked spaghetti in to the skillet and tossing the crumbled Feta which slightly melts and coats the pasta with Feta goodness.
As soon as you toss the ingredients into the boiled pasta and smell the aroma from the skillet, you’ll know this is a winner!
Miskotini With Feta
500 gr. packet of Miskotini pasta
4 cloves of roasted garlic
approx. 200gr. crumbled Feta
1/4 cup heavy cream
2 Tbsp. chopped fresh parsley
2 tsp. dried Greek oregano
salt and pepper to taste
some reserved pasta water
- Get a large pot of water to boil. Add a good amount of salt and cook your pasta according to package instructions.
- In a small saucepan or “briki”, add your cream and roasted garlic and mash it into the cream. Add the crumbled Feta and over medium low heat, stir until most of the cheese has melted and melded into the cream. Turn heat off and keep warm.
- When your pasta is cooked, reserve some pasta water and drain the pasta. Pour the pasta back into the pot, add the Feta/cream mixture and toss to coat. If the sauce is too dry, add some pasta water.
- Now continue to toss by adding the chopped fresh parsley and dried Greek oregano and adjust seasoning with some ground black pepper (salt rarely needed).
- Serve immediately.
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