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.
- Total:
- Serves: 4 persons
Ingredients
- 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
Instructions
Step 1
Bring 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 2
Meanwhile, 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 3
Divide 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.