I've written about this dish before but it certainly deserves to be mentioned more than once.
As Scott and I are getting ready to move out of Calgary we've spent some time talking about the people, places and things that we'll miss. And of course restaurants. Since our budget will not allow us to visit all the places we'd like to before we move that leaves us with reminiscing or recreating at home.
I had Myzithra Cheese and Pasta for the first time at The Old Spaghetti Factory on a work lunch. It is such a simple dish to make at home; all you need is pasta, butter and some finely grated aged Myzithra - a hard salty cheese.
Cook the pasta and drain it well. Pour the noodles into a bowl and toss with melted butter. You want just enough butter to coat and flavor the pasta, but not so much that the pasta is swimming in butter. Toss with finely shredded Myzithra cheese, scoop onto plates and sprinkle with a bit more cheese. Grind some black pepper or Grains of Paradise on top and serve straight away.
As well as making this dish for Ruth and her Presto Pasta Nights this also got rid of a few more ingredients in the cupboard. Whatever we eat we don't have to pack!
As Scott and I are getting ready to move out of Calgary we've spent some time talking about the people, places and things that we'll miss. And of course restaurants. Since our budget will not allow us to visit all the places we'd like to before we move that leaves us with reminiscing or recreating at home.
I had Myzithra Cheese and Pasta for the first time at The Old Spaghetti Factory on a work lunch. It is such a simple dish to make at home; all you need is pasta, butter and some finely grated aged Myzithra - a hard salty cheese.
Cook the pasta and drain it well. Pour the noodles into a bowl and toss with melted butter. You want just enough butter to coat and flavor the pasta, but not so much that the pasta is swimming in butter. Toss with finely shredded Myzithra cheese, scoop onto plates and sprinkle with a bit more cheese. Grind some black pepper or Grains of Paradise on top and serve straight away.
As well as making this dish for Ruth and her Presto Pasta Nights this also got rid of a few more ingredients in the cupboard. Whatever we eat we don't have to pack!
17 comments:
I used to get this regularly at The Old Spagetti Factory. Just delicious!
It's the only thing I ever order at the OSF!
Am a huge fan of that OSF dish too. I used to order a half serving of that with a half serving of the pasta with mushroom sauce and mix them together...so yummy. :)
Holy crap, I'm the only one has has never heard of the OSF or Myzithra cheese! What a sheltered fakkin life I've lived. *sigh*
It looks DELISH though! Funny.. sometimes I forget how good super simple dishes can be.. :D
xoxo
This used to be called "Spaghetti Homer" on the OSF menu and it was my favourite thing!! The reason OSF called it "Spaghetti Homer" was allegedly this was the only dish Homer ate for the rest of his life after finishing the Iliad. Of course, if I had to write the Iliad (reading it was bad enough) I would need to have cheesy pasta for the rest of my life too!
Sara, I so know what you mean about whatever you eat you don't have to pack...
Good luck with the move!!
I first had this dish when I was a kid in Mexico, and then years later I found it at the OSF and thought I had died and gone to heaven. (In fairness, it may not have been actual Mizithra cheese in Mexico, but it was a cheese that tasted the same and was served the same way.) It's now the only thing I ever order there now - so yummy.
Good luck with the move!
I have never tried this, and I can see an OSF from my window at work! I'm gonna have to head over there for lunch one day and try it out, or better yet, make it myself!!
you are moving out of calgary? won't you miss the Rockies?
I need to try Old Spaghetti Factory sometime soon. I know it's everywhere but when we were in Banff last month, the restaurant said the wait time was 45mins...we gave up then :(
Well there's no Old Spaghetti Factory here in Halifax, so thanks for the recipe at least.
And thanks for sharing with PPN.
When exactly is the big move?
I've never heard of myrzithra; does it taste like parmesan? Pasta with butter and cheese is a go-to comfort meal in our house. In fact, I made some last night for dinner with rigatoni and parmesan; sometimes I like to add some egg to it, like my grandmother always did.
I have to join the lineup because I also used to have the pasta with myzithra cheese at The Old Spaghetti Factory in West Edmonton Mall.We Foodies think alike!!!!
The only reason to visit The Old Spaghetti Factory, if you ask me! I've made this at home several times substituting ricotta salata for the myzithra since that's what is readily available in Sicily. I absolutely love it!!
You really need to brown the butter to get the actual same flavor as the Spaghetti Factory's. Most deliciouso.
Is there ANY way you can do this without using all that butter? I know, olive oil is not as good, but I am getting used to the taste. Could I use just half the butter and mix in some olive oil, or would that ruin it?
Grandma Mary - in all honesty, I don't know. You'd have to give it a try to find out. But you are just using enough butter to lightly coat the pasta. It shouldn't swim in butter.
I had this at OSF years ago and loved it. It was the first I'd ever heard of this cheese. Last week I saw some at my local market and just had to buy it. I am so glad I found your blog. I probably would have tried to make it more complicated and this was perfect. Just what I needed today. Thank you!
This was my OSF favorite too. Unfortunately the one in my area closed down so I can only get it when I'm out of town.
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