“Need an incredibly tasty, super fast side that can even pinch hit as a vegetarian main dish? This simplified version of "makaronada voutirou" is our go-to dish when we're feeling too lazy to do a lot of cooking but still want something delicious and satisfying.”

Ingredients Nutrition

  • 3 -4 ounces dry pasta (our favorite is Rusticella d'Abruzzo Cannolicchi, but regular old generic spaghetti will do)
  • 1 tablespoon butter
  • 12 ounce mizithra cheese, grated (between 1/8 to 1/4 cup)
  • 1 teaspoon garlic, finely minced (optional)
  • 1 pinch red pepper flakes (optional)


  1. Cook the pasta in well-salted water according to the instructions on the package.
  2. While the pasta is cooking, grate your mizythra (also spelled myzithra). Make sure you have gotten the white, rather dry, crumbly variety! Use either a microplane or the fine grating on a box grater, not a coarse grating. Set aside.
  3. Drain the pasta and return to the warm pan.
  4. Add the butter and toss until melted and the pasta is coated.
  5. Add the mizithra, garlic and red pepper flakes (if desired). Toss to distribute evenly throughout the pasta.
  6. Serve hot with World-Class Garlic Bread (see recipe).

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