Home from Vacation Pasta

I’ve had a thing about pasta ever since I started to occasionally cook for myself and discovered that you could make something really tasty (albeit not very nutritious) with some spaghetti, good quality olive oil, garlic, salt and pepper. This concoction was especially satisfying as a late night meal, after work.  My children apparently haven’t experienced this pasta epiphany and don’t appreciate the meal my husband and I crave when we return home from a vacation right about dinner time.  This pasta dish is my version of the Old Spaghetti Factory’s Mizithra with Browned Butter that I always ordered as a kid whenever we visited that venerable restaurant. I’m not quite sure why we always want to have it when we return home except that it’s very easy to put together and is the epitome of comfort food. We usually serve this with a tossed salad.

Spaghetti with Mizithra and Browned Butter (or Home from Vacation Pasta)

6 ounces dry spaghetti
3 tablespoons butter
1 clove garlic, smashed
⅔ cup finely grated Mizithra cheese (a salted, aged and dried goat’s or sheep’s milk cheese)
¼ cup finely grated parmesan cheese
Salt and pepper to taste

Cook spaghetti in salted water until just barely tender.  Meanwhile, melt butter with smashed garlic in a small skillet until butter is browned and smells nutty.  Remove from heat and discard garlic. Toss pasta in browned butter and divide cheeses evenly over pasta servings.  Grind pepper over top.  Makes 2 servings

Categories: .Bayview School of Cooking!, Entrée, Pasta | Leave a comment

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