Spaghetti with Burrata, Fennel, Garlic, Chili
Spaghetti, With Burrata and Garlic-Chile-Fennel Oil (adapted from a New York Times Recipe)
YIELD 4 to 6 servings
INGREDIENTS
Kosher salt
1 teaspoon fennel seeds
¾ cup extra-virgin olive oil
1 large head fennel (about 8 ounces), trimmed, cored and thinly sliced
10 garlic cloves, thinly sliced lengthwise
¾ teaspoon red-pepper flakes
1 pound whole-wheat spaghetti
8 ounces burrata cheese
1 teaspoon flaky sea salt, such as Maldon
Black pepper
PREPARATION
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.
