Karen Mintzias 500 g Macaroni or spaghetti
4 l Water
2 tb Salt
1 tb Oil
3 tb Butter
4 tb Grated cheese
-(Kefalotyri, Romano or – Parmesan) TO COOK PASTA: Bring water to the boil with salt and oil. Keep water boiling briskly and put in a handful of pasta at a time. Push into the water slowly as the strands soften and curl around the sides of the pan. Stir well as each lot is added, then boil briskly, stirring occasionally. Cook until just tender – test by biting a piece. Drain well in a colander and return to pan in which it was cooked. TO PREPARE FOR SERVING: Melt butter and heat to a deep golden brown — do not burn. Pour over pasta, add grated cheese and toss well to coat strands. Serve extra grated cheese in a bowl. Source: The Greek Cookbook – by Tess Mallos (ISBN: 1 86302 015 2) Typed for you by Karen Mintzias