Ingredients
Coarse salt and freshly ground pepper
1 pound spaghetti
3 garlic cloves, crushed
Crushed red-pepper flakes
6 tablespoons unsalted butter, cut into small pieces
1 cup fresh flat-leaf parsley, coarsely chopped
1 cup fresh basil, coarsely chopped or sliced into ribbons
1 cup crumbled feta cheese (4 ounces)
3/4 to 1 cup finely grated Pecorino Romano cheese (about 2 ounces)
Preparation
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, reserving 2/3 cup cooking water.
Return reserved cooking water to pot. Add garlic and a pinch of red-pepper flakes. Bring to a boil. Reduce heat to low. Add butter, and swirl to melt.
Return pasta to pot, and toss to coat. Add herbs, reserving some for garnish. Toss in 1/2 cup feta and the Pecorino. Season with salt and pepper, and garnish with reserved herbs. Sprinkle with remaining 1/2 cup feta and a pinch of red-pepper flakes if desired.
