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(2,195)
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.

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Ratings

4 out of 5
2,195 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...

Mick

Tossed in a handful of arugula, seemed like a natural with the burrata. Only other thing I altered was giving the fennel a head start before adding the all that garlic (definitely not too much), yummm.

Jill Evans-Kavaldjian

Not our favorite. Maybe with a lot less oil?

terrejp

Subbed 8 oz of shallots for the fennel bulb, crushed the fennel seeds with a mortar and pestle, and topped spaghetti and room temp burrata with fennel pollen. Delicious.

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