Follow these steps for perfect results
spaghetti
butter
melted
garlic
minced
goat cheese
Chevre
feta cheese
cubed
diced tomatoes
diced
red pepper flakes
salt
to taste
pepper
to taste
parsley
chopped
capers
drained
kalamata olive
chopped
Melt butter in a large saute pan over medium-low heat.
Boil spaghetti until al dente, reserve about 1/2 cup of pasta water, and drain.
Sauté minced garlic in butter until lightly brown, being careful not to burn.
Add goat cheese, feta cheese, diced tomatoes, and red pepper flakes. Stir to combine and cook the tomatoes slightly.
Add cooked pasta to the sauce and stir to combine.
Add reserved pasta water if the sauce is too thick.
Stir in drained capers and chopped kalamata olives, if desired.
Garnish with chopped parsley before serving.
Expert advice for the best results
Use fresh, high-quality tomatoes for the best flavor.
Adjust the amount of red pepper flakes to your spice preference.
Toast the garlic lightly to enhance its flavor without burning it.
Everything you need to know before you start
15 minutes
Can be partially made ahead; prepare the sauce and cook the pasta separately.
Serve in a bowl, garnished with fresh parsley and a drizzle of olive oil.
Serve with a side of crusty bread.
Pair with a simple green salad.
The acidity of the wine complements the tangy flavors of the dish.
Discover the story behind this recipe
Combines Greek and Italian culinary traditions.
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