Saturday, September 3, 2011

Double comfort, double happiness - Fetta Pasta

I am still tweaking that recipe that I keep rabbiting on about! It better be good, right? Gee, I hope so!

Anyway, for now this is a recipe that I grew up with. This was my ultimate fast food. Piping hot spiral pasta mixed with grated fetta cheese that had been left out at room temperature while the pasta was cooking. HEAVEN. Yep, That was it. These days I drizzle a small amount of extra virgin olive oil over my bowl and add a dash of pepper - but the flavours remain the same.....see what you think.


for 4 people

about 250g greek fetta

about 500g spiral pasta

extra virgin olive oil and pepper to serve, if preferred

How to make your Fetta Pasta

Pop large pot on to boil. When boiling add salt and pasta. Grate fetta cheese and set aside. When pasta is ready. Drain quickly, trying to retain heat and throw it back into the pot. Throw in the fetta cheese, reserving some. Mix through and pop into bowls. Drizzle with oil and pepper if using and top with reserved fetta cheese. Serve immediately.

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