I love pasta, in just about every form imaginable. From classic pasta with tomato sauce to intricate ravioli, I’ve yet to meet a pasta I don’t like. However, theres something about the simple spaghetti aglio e olio that is comforting, inviting, and intensely delicious. This Spaghetti Aglio e Olio with Burrata and Toasted Breadcrumbs is quick and easy to put together, yet dripping in luscious, savory sauce. The cool and creamy burrata swirls into the pasta while the breadcrumbs provide texture and added toasty flavor. In only around 30 minutes, you’ll have a meal that tastes like an evening in Naples, Italy. What are you waiting for?
Aglio e Olio, translating literally to, garlic and oil, is one of the simplest and most classic ways to serve pasta. This dish only requires ingredients you likely already have in your pantry. But the flavor that develops from the simple combination of garlic sautéed in oil is the kind that has your kitchen smelling like the best Italian restaurant and brings family running to see what’s for dinner. Plus, this decadent dish comes together quick enough for a weeknight meal, yet tastes like a weekend treat.
This recipe starts with boiling the pasta and sautéing the garlic in oil. Some of the starched water from cooking the pasta is used to help thicken the sauce and give it a silky smooth texture. The pasta is drained just before being fully cooked so it can finish cooking in the sauce, soaking up flavor all the while. I like to add a few red pepper flakes for a little spice that wakes up your tongue, though this is optional. But what really elevates this dish is the burrata and toasted breadcrumbs. The contrasting flavors and textures – cool and creamy cheese against warm and crispy breadcrumbs – take this dish to another level. Make this recipe once and I promise it will become part of your weeknight rotation.
I hope you love this Spaghetti Aglio e Olio with Burrata and Toasted Breadcrumbs as much as I do! If you make this recipe, leave a comment and let me know what you thought or feel free to ask a question! I’d also love to see what you made! Tag me in your food pics @fortheperfectbite or use #fortheperfectbite on Instagram.
Spaghetti Aglio e Olio with Burrata and Toasted Breadcrumbs
Ingredients
- 1 lb dry spaghetti
- 1 whole bulb garlic
- ⅓ cup olive oil
- red pepper flakes to taste
- kosher salt to taste
- ⅓ cup breadcrumbs
- 2 tsp dried parsley
- 2 balls burrata
Instructions
- Bring a large pot of water to a boil. Cook the pasta until just before al-dente, about 8 minutes.
- While the pasta cooks, peel and mince the garlic.
- Heat ⅓ cup of the olive oil over medium heat in a large saute pan. Add the minced garlic and cook until just barely turning golden.
- Stir in few pinches of red pepper flakes (if you like a little heat) and 1 cup of the pasta water.
- Add salt to taste (about a teaspoon usually) and allow the sauce to simmer until slightly thickened (3-5 minutes).
- In a separate pan warm 1 tbsp of olive oil over medium-high heat. Add the breadcrumbs, parsley, ½ tsp cracked black pepper and ¼ tsp salt.
- Toast the breadcrumbs until just golden, stirring often, 3-4 minutes.
- When the sauce is slightly thickened, add the boiled pasta to the pan. Stir the pasta into the sauce and allow to simmer until combined and the pasta is finished cooking, about 2 minutes.
- Transfer the pasta to bowls. Top with extra sauce from the pan, a sprinkle of toasted breadcrumbs, and half a ball of burrata.
- Serve warm, with extra red pepper flakes for optional sprinkling.
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