Spaghetti With Burrata And Garlic Chile Oil Recipes

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SPAGHETTI WITH BURRATA AND GARLIC-CHILE OIL



Spaghetti With Burrata and Garlic-Chile Oil image

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

Kosher salt
1 teaspoon fennel seeds
3/4 cup extra-virgin olive oil
1 large head fennel (about 8 ounces), trimmed, cored and thinly sliced
10 garlic cloves, thinly sliced lengthwise
3/4 teaspoon red-pepper flakes
1 pound whole-wheat spaghetti
8 ounces burrata cheese
1 teaspoon flaky sea salt, such as Maldon
Black pepper

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.

SPAGHETTI WITH GARLIC AND OIL PASTA RECIPE BY TASTY



Spaghetti With Garlic And Oil Pasta Recipe by Tasty image

Here's what you need: salt, spaghetti, extra virgin olive oil, garlic, red chili flakes, fresh parsley

Provided by Kiano Moju

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 6

salt, to taste
½ lb spaghetti
3 tablespoons extra virgin olive oil
4 cloves garlic, sliced
1 teaspoon red chili flakes
2 tablespoons fresh parsley, finely chopped, optional

Steps:

  • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Save ¼ cup (60 ml) of pasta water, then drain.
  • Add the olive oil and garlic to a large cold sauté pan. Turn the heat to medium-low and slowly heat up until the garlic is fragrant and lightly colored, about 3 minutes.
  • Add the chile flakes and cook for another minute.
  • Add the reserved pasta water and bring to a simmer. Add the cooked spaghetti and parsley, if using. Stir until the pasta is well-coated. Season with salt to taste.
  • Enjoy!

Nutrition Facts : Calories 301 calories, Carbohydrate 42 grams, Fat 11 grams, Fiber 2 grams, Protein 7 grams, Sugar 1 gram

SPAGHETTI WITH GARLIC, OIL, AND CHILE



Spaghetti with Garlic, Oil, and Chile image

To make this 25-minute pasta dish that uses practically pantry-exclusive ingredients, olive oil and garlic go into a cold pan and warm up together to let their flavors meld and infuse. Then pasta water gets tossed in-not just for a splash of liquid, but to become part of the sauce and stop the garlic from getting darker. Add a little fresh chile, toss in the noodles to coat, grate some Parmesan on top, and you have an easy dinner in the bowl.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 8

Kosher salt and freshly ground pepper
8 ounces spaghetti or spaghettini
2 tablespoons thinly sliced garlic (from 4 cloves)
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh sage
1 Fresno or long finger chile, thinly sliced
4 ounces Parmigiano-Reggiano, grated (1 cup), plus more for serving (optional)
Fresh basil leaves, for serving

Steps:

  • Bring a large pot of water to a boil. Season generously with salt. Stir in spaghetti and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1 cup pasta water; drain.
  • Meanwhile, add garlic and oil to a cold large skillet over medium heat. Cook, stirring occasionally, until garlic is just golden, 2 to 3 minutes. Add sage and chile; cook 1 minute more. Stir in 1/2 cup pasta water and a few grinds of pepper. Increase heat to high and cook, swirling skillet occasionally, until reduced by about half, 2 to 3 minutes. Add pasta; toss to coat.
  • Remove skillet from heat, add cheese, and toss vigorously, adding more pasta water as needed to create a creamy sauce. Season with salt and pepper and serve, with basil leaves and more cheese scattered over top.

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