Spaghetti alla Burrata

By • October 5, 2014 0 Comments

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Author Notes: What began as a pantry pasta will forever be a staple recipe in my kitchen. Perfectly al dente spaghetti is tossed with warm olive oil, garlic, shallots, capers, and tomatoes then topped with meaty oyster mushrooms and a gigantic mound of the most delicious, creamy burrata cheese. I especially love oyster mushrooms for this recipe because they have an incredible earthy yet meaty flavor to them and when butter browned and paired with burrata cheese, there is just nothing more scrumptious in this world. Additionally, if heirloom tomatoes are in season, take full advantage. Be still my heart and watering mouth.

Side note: if you can't find burrata, stir together a cup of ricotta cheese, 1/3 cup of heavy cream, and salt to taste.
Fork&Farrow

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Serves 2-4

  • 16 ounces Spaghetti
  • 8-16 ounces Mozzarella Burrata cheese
  • 16 ounces Oyster mushrooms
  • 3 ounces Capers, drained
  • 2 Garlic cloves, minced
  • 2 Shallots, minced
  • 2 Large tomatoes, diced large
  • 6 ounces Butter
  • 1/3 cup Good extra virgin olive oil, plus more for drizzling
  • 1 tablespoon Reserved pasta water
  • 2 teaspoons Red pepper flakes
  • 4 Basil leaves, chiffonade
  • Salt and pepper
  1. Bring a large pot of water to a boil and salt before adding pasta. Cook pasta according to directions on box.
  2. You will (probably) have to prepare the mushrooms in two batches. Melt half of the butter in a large sauté pan over medium-high heat. Add half of the mushrooms so that they make one even layer in your pan. Add salt and pepper and brown, about 5-6 minutes on each side.
  3. Heat olive oil over medium-low heat. Add garlic, shallots, and a pinch of salt and cook until softened. Turn off the heat and toss in the capers and tomatoes until warmed through. Add pasta and reserved pasta water and toss until coated. Taste pasta and add additional salt, if needed.
  4. Transfer servings of tossed pasta to plates and garnish with mushrooms. Generously mound burrata cheese on top (around 4 oz per serving). Season with crushed red pepper flakes, freshly cracked black pepper, and basil chiffonade. Give one last drizzle of extra virgin olive oil and a pinch of salt, for love.

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