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Pasta with Mykonian kopanisti — the sharp, spicy fermented cheese that defines the island. Fifteen minutes, unforgettable.
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ingredients
🍝 PASTA
•
400g linguine or spaghetti
🧀 DAIRY
•
150g kopanisti cheese (Mykonos PDO spicy fermented cheese)
•
Sub if unavailable: 100g feta + 50g soft goat cheese + pinch of chili
🍅 PANTRY
•
½ cup pasta cooking water
•
3 tbsp extra-virgin olive oil
🌿 PRODUCE & SEASONING
•
2 garlic cloves, very thinly sliced
•
½ tsp chili flakes
•
Fresh mint or parsley
•
Black pepper
Mykonos
Kopanisti Pasta
Pasta tossed with spicy kopanisti cheese and herbs.
Pasta with Mykonian kopanisti — the sharp, spicy fermented cheese that defines the island. Fifteen minutes, unforgettable.
Ingredients
🍝 PASTA
— 400g linguine or spaghetti
🧀 DAIRY
— 150g kopanisti cheese (Mykonos PDO spicy fermented cheese)
— Sub if unavailable: 100g feta + 50g soft goat cheese + pinch of chili
🍅 PANTRY
— ½ cup pasta cooking water
— 3 tbsp extra-virgin olive oil
🌿 PRODUCE & SEASONING
— 2 garlic cloves, very thinly sliced
— ½ tsp chili flakes
— Fresh mint or parsley
— Black pepper
Prep
🔪 PREP FIRST
— Slice garlic paper-thin.
— Crumble kopanisti.
— Bring a large pot of well-salted water to boil.
Method
STEP 1 — COOK PASTA
— Cook pasta until al dente.
— Reserve 1 cup pasta cooking water before draining.
STEP 2 — BUILD SAUCE
— While pasta cooks, heat olive oil in a wide pan over low heat.
— Add garlic and chili flakes.
— Cook 2 minutes — garlic should soften, not brown.
STEP 3 — ADD CHEESE
— Add kopanisti to the pan.
— Add ½ cup pasta water.
— Stir until cheese melts into a sauce.
STEP 4 — TOSS PASTA
— Add drained pasta to the pan.
— Toss vigorously — add more pasta water if needed.
— You're looking for:
— Pasta coated in a glossy, creamy sauce
— Sharp, spicy cheese flavor throughout
STEP 5 — SERVE
— Plate immediately.
— Scatter fresh mint or parsley.
— Final crack of black pepper.
— Drizzle with raw olive oil.
Chef's Note: Kopanisti is genuinely spicy and intensely flavored — a little goes further than you expect. Taste before adding more.