|4||Garlic cloves; chopped fine|
|1||lb||Dry pasta; cooked & drained|
|1/2||c||Parmesan, freshly grated|
|1/2||c||Mizithra cheese,fresh grated|
|Salt and pepper to taste|
|1/4||c||Parsley, chopped for garnish|
Bring the water for the pasta to boil and prepare everything else. It's important to never overcook pasta.
Heat the olive oil in a small frying pan and add the chopped garlic. Saute for just a moment and set aside. Boil the pasta until just barely tender. Drain and toss with all ingredients. Serve as a side dish in the place of another starch.
-- from THE FRUGAL GOURMET COOKS THREE ANCIENT CUISINES, by Jeff Smith
Posted by Hunter Elliot in Intelec Cooking