Spaghetti With Burrata and Garlic-Chile Oil

By Sarah Copeland

Spaghetti With Burrata and Garlic-Chile Oil
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
20 minutes
Rating
4(2,148)
Comments
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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.

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Ingredients

Yield:4 to 6 servings
  • 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
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

679 calories; 42 grams fat; 11 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 4 grams polyunsaturated fat; 62 grams carbohydrates; 9 grams dietary fiber; 4 grams sugars; 20 grams protein; 428 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. 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.

Ratings

4 out of 5
2,148 user ratings
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Comments

GothamNurse

Deceptively simple but outrageously good. I inadvertently left the oil closer to 20 minutes on low. The fennel was even sweeter than I imagined and the oil itself had a fantastic perfume when it came time to dress the pasta. This is a keeper!

Robin

you could use maybe 6 oz mozzarella and 2 oz heavy cream to approximate burrata. By the time it is melted by the hot pasta, I don't think you will be able to tell the difference.

Blake Robinson

California Olive Ranch is always a good baseline...

Mary Young

Added a pint of grape tomatoes, a leek, fresh herbs, lemon and Parmesan. But definitely not as good as some faster and easier recipes such as lemon linguine.

Embo

Even with 10 cloves of garlic, final product was subtly flavored, slightly sweet, and absolutely delicious! I did include a medium Vidalia onion to add more vegetable bulk. Also added an anchovy or two. Other than that, followed directions to a T, though I did let everything sit in that gorgeous oil overnight and we ate the following evening (Italian food, after all, almost always benefits from an overnight to further marry the flavors). Highly recommend.

Erik

As mentioned, make sure the burrata is at least at room temp. I put it in the microwave on low for about a minute. Perfect. I concur with the individual who cooked the fennel a bit longer; gives the oil a more saturated taste. I used fettuccine as I prefer flat noodles to better attract the oil and burrata.

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