[cooked-sharing]
1 lb short-cut pasta
1 cup grated parmigiano-reggiano cheese
4 garlic
⅓ cup extra virgin olive oil
4 tbsp Calabrian chilies in oil
1 lemon
½ tsp fresh cracked black pepper
1 burrata
Kosher salt as needed
1
Bring a large pot of salted (about 1 tbsp Kosher salt) water to a boil.
2
Add the pasta and cook for al dente according to the directions on the package.
3
Remove 1 cup of pasta water from the pot and drain the pasta.
4
Heat a large sauté pan over a medium flame and add the olive oil.
5
Add the garlic and lemon zest and cook for about 45 seconds.
6
Add the Calabrian chili paste and stir.
7
Toss in the cooked pasta, add fresh cracked black pepper, stir, and squeeze the juice of half of the lemon over the pasta.
8
Slowly add the reserved pasta water to thin, if needed.
9
Toss in the Parmesan and immediately transfer to a large serving platter.
10
Top with the burrata and remaining Parmesan cheese to serve.
CategoryDinner, Entertain, Family Style
Ingredients
1 lb short-cut pasta
1 cup grated parmigiano-reggiano cheese
4 garlic
⅓ cup extra virgin olive oil
4 tbsp Calabrian chilies in oil
1 lemon
½ tsp fresh cracked black pepper
1 burrata
Kosher salt as needed