20 minutes
A creamy and spicy spaghetti dish featuring the rich texture of burrata cheese and the bold flavor of garlic-chile oil.
Whole Wheat Spaghetti
0 oz
Fennel Seeds, crushed
teaspoons
to taste
0.25 fluid ounces
Fennel, thinly sliced
each
Garlic, thinly sliced
cloves
to taste
Burrata Cheese, fresh
0 oz
Maldon Sea Salt, flaky
to taste
Black Pepper, freshly cracked
to taste
1. Prepare Ingredients
Bring a large pot of water to a rolling boil. Roughly crush 1 teaspoon of fennel seeds using the flat side of a large knife or a heavy skillet.
2. Cook Pasta
Generously season the boiling water with kosher salt and cook the whole-wheat spaghetti according to the package directions until al dente. Reserve some pasta water before draining.
3. Make Garlic-Chile Oil
In a large skillet, heat 3/4 cup of extra-virgin olive oil over low heat. Add thinly sliced fennel and garlic, crushed fennel seeds, and red-pepper flakes. Cook until fennel and garlic are softened.
4. Toss Pasta with Oil
Return cooked spaghetti to the pot and mix in most of the fennel and garlic oil mixture, reserving some for garnish.
5. Serve
Twirl spaghetti onto bowls, top with burrata, drizzle with reserved garlic-chile oil, and sprinkle with Maldon sea salt and freshly cracked black pepper to serve.
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