Pasta Yia Yia
a la Cafe Lula, Chicago

This was one of those simple humble dishes where the sum of the ingredients rises up to create an elegant, superior dish. Also, simple enough I knew I could recreate it at home. Use a good quality pasta since it is so simply adorned. They used perciatelli, I used an organic casarecce from Italia. Also I picked up some local goat/sheep feta at the FM that morning.

8 oz buona pasta
1 stick butter
5 cloves garlic, sliced
6 oz feta (preferably creamy and local), finely cubed
Approx. 1/2 tsp. cinnamon
Salt to taste

While the pasta is boiling, gently cook the sliced garlic in half of the butter over med-low heat until nicely caramelized. Add the rest of the butter to melt before the pasta is done. When the pasta is al dente, drain then immediately toss with the butter, garlic, and feta. Sprinkle generously with salt and judiciously with cinnamon.

Very kid friendly, if your kid likes cheese. If not, be sure to leave a cheeseless portion out!