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Greek feta cheese melted into a bright, lemon-forward pasta with olive oil.
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Salty feta, a fixture of the Greek table, is melted with pasta water into a creamy sauce here, brightened with the acidity of lemon. It applies the classic Greek combination of lemon, olive oil, and cheese directly to the structure of an Italian pasta sauce β emulsifying and clinging to the noodles. Garlic and chili add a light accent while letting the core ingredients speak for themselves.
Bring a large pot of salted water to a boil and cook the spaghetti per the package instructions.
Crush the garlic; zest the lemon, then juice it. Halve the cherry tomatoes.
Heat olive oil, garlic, and red chili in a pan; once fragrant, add the cherry tomatoes and stir-fry briefly.
Crumble in the feta cheese, add 3 tbsp of pasta water, and mash with a spatula to melt it into a sauce.
Add the cooked spaghetti and lemon juice and toss to combine.
Plate and scatter with lemon zest and dill.