This image courtesy of Joseph DeLeo
Why serve plain pasta when a little cheese and butter give noodles so much more flavor? I rarely serve kota kapama without these rich, savory noodles. Because at my house pasta, butter, and pecorino are always on hand, I sometimes make a simple dinner from these noodles and a big green salad.
Serves4 to 6
CostInexpensive
Total Timeunder 30 minutes
Kid FriendlyYes
Recipe Coursemain course, side dish
Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Mealdinner
Taste and Texturebuttery, cheesy, salty
Type of Dishdry pasta, pasta
Ingredients
- 1 tablespoon kosher salt, plus 1½ teaspoons
- 10 ounces egg noodles, elbow macaroni, penne, or rigatoni
- 3 tablespoons unsalted butter
- 3 tablespoons grated sheep’s cheese (kasseri or pecorino), plus ½ cup for serving
- ¼ teaspoon freshly, ground black pepper
Instructions
-
In a large saucepan, bring 4 quarts of water to a boil. Add 1 tablespoon of the salt and the pasta and cook until al dente, 5 to 7 minutes. Drain.
-
In a large sauté pan, melt the butter over medium-high heat. Add the drained pasta and the 3 tablespoons grated cheese. Season with the remaining salt and the pepper and toss well.
-
Top with the remaining cheese and serve hot.
2004 Catherine Cora
YOUR RECENTLY VIEWED RECIPES
Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!
Report Inappropriate Comment
Are you sure you would like to report this comment? It will be flagged for our moderators to take action.
Thank you for taking the time to improve the content on our site.
