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Butter and Cheese Noodles

This image courtesy of Joseph DeLeo

Why serve plain pasta when a little cheese and butter give noodles so much more flavor? I rarely serve kota kapama without these rich, savory noodles. Because at my house pasta, butter, and pecorino are always on hand, I sometimes make a simple dinner from these noodles and a big green salad.

Serves4 to 6

CostInexpensive

Easy

Total Timeunder 30 minutes

Kid FriendlyYes

Recipe Coursemain course, side dish

Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Five Ingredients or LessYes

Mealdinner

Taste and Texturebuttery, cheesy, salty

Type of Dishdry pasta, pasta

Ingredients

  • 1 tablespoon kosher salt, plus 1½ teaspoons
  • 10 ounces egg noodles, elbow macaroni, penne, or rigatoni
  • 3 tablespoons unsalted butter
  • 3 tablespoons grated sheep’s cheese (kasseri or pecorino), plus ½ cup for serving
  • ¼ teaspoon freshly, ground black pepper

Instructions

  1. In a large saucepan, bring 4 quarts of water to a boil. Add 1 tablespoon of the salt and the pasta and cook until al dente, 5 to 7 minutes. Drain.

  2. In a large sauté pan, melt the butter over medium-high heat. Add the drained pasta and the 3 tablespoons grated cheese. Season with the remaining salt and the pepper and toss well.

  3. Top with the remaining cheese and serve hot.

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