greek spaghetti

Everyone has a recipe or two that are hands down family favorites, often passed down from generation to generation. For our family it is Greek Spaghetti. I have yet to meet someone who doesn't like it when we make it! From the time I was small my Yiayia Tom (my mom's mom) made this at every family gathering, for late night requests or just for a random lunch when we visited. It was good hot, good cold, good for breakfast, lunch or dinner.

You can't order Greek Spaghetti like Yiayia's in any restaurant. You won't find it in taverns in Greece. It is a recipe from her village in the mountains of Greece, Fragkista near Karpenisi. Living through the devastation of World War II left Yiayia and her family with limited food items on hand so, with their small supply of ingredients, Greek Spaghetti was born. I don't know how many generations have enjoyed this dish created by my grandmother's family, but I do know that it leaves an impression on anyone who has had the pleasure of indulging in a plate of this buttery, cheesy goodness! All of my children and their friends request I make this dish for special occasions (as do Allan, my nephews and other family members). Not only does it create a feeling of "home" in all who try it, but it is one of the most delicious things you will ever have the pleasure of tasting!

Greek Spaghetti

1 lb spaghetti

1 can parmesan cheese (to taste)

2 (8 ounce) packages of feta (NOT crumbled; Athenos or President brand are good)

1 stick unsalted butter

2 sticks salted butter

1 (6 ounce) can tomato paste

2 cups water

pinch of cinnamon

  1. Boil spaghetti, drain and put back in the pot

  2. Brown one stick of unsalted butter and one half stick of salted butter

  3. Add browned butter to cooked spaghetti noodles, generously sprinkle parmesan cheese over noodles and crumble feta into the noodles (crumble the feta into large chunks so that it doesn't all melt into the hot noodles); toss to blend, do not stir

  4. Mix one can of tomato paste (6 ounces) in 2 cups of water until thin

  5. Add a pinch of cinnamon to the tomato paste and water mixture

  6. Brown the remaining 1.5 sticks of butter

  7. Add tomato paste/water to the butter and simmer over medium low heat until thickened (about 15 minutes)

  8. Pour the tomato sauce mixture over the noodles and toss to blend

my blue nest

a perfectly put together mess