• 16 oz dry spaghetti noodles
  • 8 oz aged myzithra cheeze
  • 1/4 c olive oil (or more)
Greek Spaghetti

This simple recipe is one of my absolute favorites. Use good olive oil. Also, don't go too exotic on the noodles. Plain semolina wheat noodles in a simple Italian package work the best. There are only three ingredients and they are all critical.

I usually make a batch, serve half of it, and then put the other half in the fridge. When you put it in the fridge, pour more olive oil over it so it doesn't dry out. When you go to serve it, let it warm up for at least 10-15 minutes before dishing it up. It's excellent hot or cold.

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  1. Cook the spaghetti noodles according to the directions on the package.

  2. While the noodles are cooking, put half of the block of cheese in a zip lock sandwich bag. Crumble the cheese inside the bag. Put aside and repeat with the other half.

  3. Drain noodles and then put them back in the pot. Pour in the olive oil and throw in most of the cheese. Stir it around really well. Add more olive oil if you like.

  4. Serve it up and sprinkle the rest of the cheese on top.

This recipe was last updated: 06-27-2007