Spaghetti Aglio e Olio with Burrata and Toasted Breadcrumbs
A simple Italian classic, this pasta is everything you want. Silky, garlicky, cheesy, and savory - its spaghetti at its best.
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.