Spaghetti with slow-roasted garlic, olive oil, chili flakes, basil, and a torn ball of burrata on top.
By james
Servings
2
1 head garlic
0.25 cup olive oil
0.5 tsp red chili flakes
180 g spaghetti
1 tsp kosher salt
0.25 tsp black pepper
1 ball burrata
10 piece fresh basil leaves
0.5 tsp lemon zest
2 tbsp parmesan cheese
Calories
538 kcal
Protein
16g
Carbs
39g
Fat
37g
Fiber
4g
Sugar
2g
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Roast Garlic
1. Heat the oven to 375 F (190 C). Slice the top off the head of garlic to expose the cloves, place it on a small sheet of foil, drizzle with a little olive oil, season lightly with salt and pepper, wrap tightly, and roast until very soft and golden, about 30 minutes. Let cool slightly.
1 head garlic,
0.2 cup olive oil,
1 tsp kosher salt,
0.2 tsp black pepper
Cook Pasta
2. Bring a large pot of salted water to a boil. Add the spaghetti and cook until just al dente according to package directions. Before draining, reserve a generous cup of the starchy cooking water, then drain the spaghetti.
180 g spaghetti,
1 tsp kosher salt
Make Sauce
3. While the pasta cooks, squeeze the roasted garlic cloves from their skins into a large skillet. Add the olive oil and mash the garlic into the oil with a spoon to form a loose paste. Warm over low heat with the red chili flakes and a pinch of salt and pepper for 1 to 2 minutes, stirring, without letting it brown.
1 head garlic,
0.2 cup olive oil,
0.5 tsp red chili flakes,
1 tsp kosher salt,
0.2 tsp black pepper
Toss Pasta
4. Add the hot drained spaghetti to the skillet along with a splash of reserved pasta water. Toss over medium-low heat until the strands are glossy and coated, adding more pasta water as needed to create a silky sauce. Stir in the lemon zest and most of the torn basil leaves, then taste and adjust seasoning with salt and pepper.
5. Twirl the spaghetti onto warm plates or a shallow serving bowl. Tear the burrata over the top so the creamy center spills onto the pasta. Season the burrata lightly with salt, black pepper, and a few chili flakes, then finish with the remaining basil and a scattering of parmesan cheese. Drizzle with a final thread of olive oil and serve immediately.
0.2 cup olive oil,
0.5 tsp red chili flakes,
180 g spaghetti,
0.2 tsp black pepper,
1 ball burrata,
2.5 piece fresh basil leaves,
2 tbsp parmesan cheese
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By james