Anari and mint spaghetti

Dinner tasted like Cyprus! Dean cleaned out the fridge this weekend (oh the horror…) and he found some fully seeled anari (Cypriot cheese) and mint, which made up for the evil lurking in a puddle that may have once been a baby marrow. The best before date on the anari had just passed, but we thought, what the hell, and tried it. It tasted perfect so we threw together a very simple Cypriot pasta dish.

In Cyprus we would often eat the butter, mint and anari with ravioli stuffed with haloumi and herbs. One day I will take on that challenge, but for now I am very pleased with such a quick meal. It meant the little dudeguy and I were in bed, him asleep and me with my novel, by 8pm (the meal took way shorter to make and eat than this blog post took to put together).


  • 150g spaghetti
  • 2 tablespoons of butter
  • dried mint from Cyprus
  • grated anari (Cypriot cheese that is like dried ricotta)

Boil the spaghetti in water with salt and some olive oil. Drain the pasta. Melt the butter through while the spaghetti is still hot. Sprinkle the dried mint and grate the anari.

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