Spaghetti Alla Burrata

Name: Spaghetti Alla Burrata
Ingredients: 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

13 ingredients

4 steps

Ingredients

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

Directions

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 saute 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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