Pasta with Aphrodite Galotyri, Brown Butter & Garlic

Aphrodite Galotyri


250g/8.8oz short pasta, such as fusilli, farfalle or vesuvio

2tsp cooking salt for pasta water

80g/ 2.8 oz Le Conquerant unsalted butter


1 tub Aphrodite Galotyri

2 garlic cloves, peeled

½ tsp sea salt

½ tsp cracked pepper\


Crush the garlic in a mortar and pestle with a pinch of salt. Mix together with the galotyri and pepper in a small bowl and set aside.

Meanwhile, cook the pasta in plenty of boiling salted water until al dente, or according to the directions on the packet. Reserve 1/2 cup of cooking water, then drain the pasta.

Warm a small amount of olive oil in a large pan over low heat. Add in the hot pasta and pour the galotyri mixture over it. Gently fold through. If the pasta is too dry, add some of the reserved pasta water.

Melt the butter in a small pan until slightly brown. Add the sage leaves until golden. 

To serve, pour the pasta into a big bowl, making sure to scrape all the dressing from the pot. Take the brown butter and sage, drizzle it over the pasta, and listen for the delicious sizzle! 

In collaboration with and available at Sweet Greek Shop, Melbourne