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(2,175)
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
2,175 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...

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.

Kim D

Did not alter the recipe, and it was fabulous! We had fresh burrata from our farmers' market which took it to the next level. Quick, easy, and minimal clean up. Can't wait to make it again next week!

cmgc

so deep in flavor and satisfying! I might use a bit less oil next time. Definitely going on a regular rotation.

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