My first encounter with fettuccine was during my teenage years while working as a waitress at Knickers on 49th Street and Second Avenue, NYC. The rich, creamy, and buttery flavor of the pasta left a lasting impression on me. Over time, my palate has evolved, and I now prefer lighter, more aromatic dishes. Hence, I’ve crafted a recipe that retains the joy of fettuccine while offering a fresher, more vibrant experience.
Ingredients:
- 8 ounces of fresh fettuccine pasta
- 1 cup feta (good quality feta in its brine)
- 3 tablespoons za’atar
- 1 teaspoon black sesame seeds
- 1 cup basil leaves (stems removed, leaves left whole)
- 4 tablespoons olive oil
- 3 cloves of garlic
- 1 cup pasta water
- Salt to taste
- Salt for pasta water
Instructions:
- Boil a pot of water for the pasta and add a generous amount of salt. Refer to the pasta’s instructions for the cooking time, ensuring it’s cooked 2-3 minutes less than recommended.
- In a separate deep frying pan, add olive oil, garlic, and za’atar. Once the garlic begins to take on a warm color, add crumbled feta and the pasta water. Mix until it becomes creamy.
- Introduce the pasta while it still has a few more minutes to cook. Add the basil and mix, ensuring that both the sauce and basil are folded into the pasta.
- Garnish with a few basil leaves and sprinkle black sesame seeds on top.
