Anthony LeDonne shows the world how to make a beautiful bowl of pasta with feta sauce

Pasta with feta sauce

Wiff and I were hungry this morning as we are every morning and every hour throughout the day. She said, “PASTA!” and I said, “sounds like a plan.” I say that every time. I don’t know why; it’s never not been the plan.

We almost always have fresh pasta in our fridge. I suggest you do the same for those moments your partner says [barks] “PASTA.”

I recommend making a double or triple batch of the feta fondue. It’ll keep for a week in the fridge, and you can use it to top Brussels sprouts, on this pasta, or maybe even as a dip for Fritos [ask me how I know].


Makes 4 servings

  • 450 g, 1 lb fresh pasta

  • 180 g feta fondue [the recipe as written provides enough]

  • 90 g, 3 oz pasta water


Warm feta fondue in the microwave or on the stove in a saucepan.

Cook pasta al dente according to package directions. Using tongs and/or a spider, transfer to a large bowl. Add warmed fondue and pasta water and toss to combine.

Serve with a sprinkle of finishing salt.