This is a really fast, simple, satisfying recipe that tastes like it should take a lot more effort and ingredients than it does! The one caveat is that it’s not great for leftovers because the butter kinda congeals - but it’s pretty hard to not just eat it all anyway. I don’t have any precise measurements because I’ve never actually seen a recipe for it - my mother got it from a friend who got it from his grandma, but it’s pretty easy to judge quantities.
- Pasta of your choice (I find smaller shapes like fusili or conchiglie work best)
- Powdered cinnamon
- Feta (or similar style) cheese
- Cook the pasta in lightly salted water, as you usually would.
- While the pasta is cooking, chop the garlic roughly, and melt the butter over a low heat in a small saucepan. Add the garlic and let it cook, making sure not to let it burn.
- Drain the pasta, take the garlic butter off the heat and add a small spoonful of cinnamon to it.
- Pour the garlic butter/cinnamon mixture over the pasta, crumble feta cheese into it and stir through.
It’s that simple! The savory cinnamon thing sounds a little weird but it works so well. It’s also a really adaptable recipe - I’ve subbed the feta for blue cheese before, and it also works fine with rice instead of pasta for a gluten free alternative or if your cupboard is a little bare. Powdered garlic works if you can’t do chopping but it won’t need to cook - I’d add it at the same time as the cinnamon. While it’s certainly not the most balanced meal by itself it’s also really easy to work greens and protein in: just cook a few chunks of frozen baby spinach in the butter, and I’ve found throwing in some chopped vegetarian chorizo (I imagine the real thing works too) tastes great while making it a little more substantial.