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.
Provided by Sarah Copeland
Categories dinner, for two, lunch, weekday, pastas, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
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[email protected]This spaghetti dish was amazing! The burrata was creamy and rich, and the garlic chile oil added a nice kick of flavor. I also loved the addition of basil, which really brightened up the dish. Overall, this is a great recipe that I would definitely r
dmcloz
[email protected]I'm not a huge fan of burrata, but I still enjoyed this dish. The garlic chile oil was delicious, and the spaghetti was cooked perfectly. I would definitely make this again, but I would probably use a different cheese next time.
Adenike Adeniyi
[email protected]This spaghetti dish was easy to make and turned out great! I used a store-bought garlic chile oil, which worked well. The burrata was the star of the show, and it paired perfectly with the spaghetti and sauce. I would definitely recommend this recipe
Shuhana Islam
[email protected]I thought this spaghetti dish was just okay. The burrata was good, but the garlic chile oil was a bit overpowering. I think I would have liked it better with a more subtle sauce.
mohammed afzal
[email protected]This spaghetti dish was a bit too spicy for my taste, but my husband loved it. He said the garlic chile oil was the perfect amount of heat. I would definitely make this dish again, but I would use less chile oil next time.
Nkateko Letsoalo
[email protected]I've made this dish several times now, and it's always a winner. My friends and family love it. The burrata is always the star of the show, and the garlic chile oil adds a nice kick of flavor. I would definitely recommend this recipe to anyone lookin
Eric Kivak III
[email protected]This spaghetti dish was so simple, yet so flavorful. I loved the combination of the creamy burrata and the spicy garlic chile oil. I also appreciated that the recipe didn't call for a lot of ingredients, which made it easy to whip up on a weeknight.
Waad Elfky
[email protected]I'm not a huge fan of spicy food, but this dish was still really good. The garlic chile oil added just the right amount of heat, and the burrata helped to balance it out. I would definitely make this again, maybe with a little less chile oil next tim
Tahir Ayash
[email protected]This spaghetti dish was easy to make and turned out great! I used a store-bought garlic chile oil, which worked well. The burrata was the star of the show, and it paired perfectly with the spaghetti and sauce. I would definitely recommend this recipe
Chal Jute
[email protected]I made this dish last night and it was a hit! My family loved it. The flavors were amazing and the burrata was so creamy and delicious. I will definitely be making this again.
Marsil Hacker
[email protected]This spaghetti dish was absolutely delicious! The burrata was creamy and rich, and the garlic chile oil added a nice kick of flavor. I also loved the addition of basil, which really brightened up the dish. Overall, this is a great recipe that I would