Spaghetti With Burrata And Garlic Chile Oil Food

SPAGHETTI WITH OIL AND GARLIC (AGLIO E OLIO)

Steps:

• Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.
• While the pasta cooks, combine the garlic, olive oil, 1 teaspoon salt and the red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.
• Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well. Add the parsley and lemon zest (if using). Adjust seasoning, to taste. Transfer to a large serving bowl or divide amongst 4 to 6 dishes. Serve topped with grated cheese, if desired.

SPAGHETTI WITH BURRATA AND GARLIC-CHILE OIL

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.