(Serves 2)
This recipe comes from ‘The Islands of Greece’ By Rebecca Seal, and combines the sweetness of the onions with the creaminess of the cheese and butter.
Ingredients:
- 1 onion, finely sliced
- A pinch of salt
- 200g dried spaghetti or linguine
- A generous knob of goat’s butter
- 50g grated hard goat’s cheese, or more to taste
Method:
1) Sprinkle the sliced onion with the salt, then cook over a very gentle heat, stirring very often, until they are a reddish-gold colour.
2) When the onion is ready, cook the pasta for 1 minute less than the packet instructions say. Drain, then return to the pan and add the butter, onion and half the cheese. Toss well.
3) Divide between warmed bowls and serve with the rest of the cheese scattered on top.
