I have been working on my Greek spaghetti recipe and fixed a batch of it yesterday. Lesley was home sick. She doesn't like feta cheese so I made her a "real" tuna casserole with Kraft M&C, cream of mushroom soup and tuna.
We had another tragedy recently. Maggie, our female golden retriever, decided that one of Lesley's antique photo albums made a fine snack.
Even Better Greek Spaghetti
1/2 cup olive oil
6 cloves garlic, minced
1/2 lb. Feta cheese, cubed
1 cup grated Parmesan cheese
1/4 cup chopped parsley
1 lb. spaghetti, cooked al dente
In a large saucepan place the olive oil and garlic and heat them on low until the garlic is tan. Add the cheese and parsley and stir together. Before draining the pasta, save about a cup of the pasta water. Add the pasta with half of the pasta water and toss it with the ingredients in the saucepan so that it is well coated and mixed. Sprinkle Parmesan cheese on top.