Spaghetti With Burrata and Garlic-Chile Oil
Burrata — a cousin of mozzarella with a creamy core — is a splurge, but it does all the heavy lifting in this simple dish, adding a rich finish that renders a basic bowl of whole-wheat noodles sophisticated. A spicy-sweet seasoned oil made by sautéing fennel, garlic and red-pepper flakes in good-quality olive oil over low heat is drizzled over the top, complementing the velvety texture of the cheese and the nuttiness of the noodles.
- Serves: 4 persons
- Kosher salt
- 1teaspoon fennel seeds
- ¾cup extra-virgin olive oil
- 1large head fennel (about 8 ounces), trimmed, cored and thinly sliced
- 10garlic cloves, thinly sliced lengthwise
- ¾teaspoon red-pepper flakes
- 1pound whole-wheat spaghetti
- 8ounces burrata cheese
- 1teaspoon flaky sea salt, such as Maldon
- Black pepper
Step 1Bring a large pot of generously salted water to a boil. Crack the fennel seeds with the flat side of a large knife or the backside of a heavy skillet. Heat the oil, sliced fennel, garlic, fennel seeds and red-pepper flakes in a large skillet over low. Cook, stirring occasionally, until the garlic and fennel are softened and the oil is deeply flavored, 12 to 15 minutes.
Step 2Meanwhile, cook the pasta according to package directions until al dente. Drain and return pasta to pot. Reserve a few tablespoons of the seasoned oil and fennel mixture, then add the rest to the pot with the pasta and toss to coat.
Step 3Divide the pasta and burrata among four shallow bowls. Spoon the remaining seasoned oil and fennel mixture over the top and season with flaky salt and black pepper to taste.