Spaghetti with Caramelized Fennel and Burrata

Adapted from a New York Times recipe, I added leeks to add a little more sweetness to the fennel. This dish comes together very easily and it absolutely delicious.

Serves 4

Ingredients

Spaghetti (white or whole wheat)

1 tsp fennel seeds crushed in a mortar and pestle or whacked in a baggie with a cast iron pan!

3/4 Cup EVOO (feel free to cut this down to 1/2 cup, but don't skimp too much)

1 Large fennel head ≈ 8oz trimmed, cored and thinly sliced

1 large leek cut into 4" lengths then sliced lengthwise

10 Garlic cloves thinly sliced lengthwise

3/4 tsp red pepper flakes

8 oz burrata

Flaky sea salt such as Maldon

Black pepper

Method

Bring a pot of salted water to the boil for the pasta

Put the EVOO, fennel seed, fennel, leek, and pepper flakes into a large skillet or Dutch oven over medium to low heat until veggies are soft and slightly caramelized ≈ 20-30minutes. Add the garlic after about 10 minutes so as to not overcook.

Cook the spaghetti until al dente, drain and mix with 3/4 of the fennel mixture.

Divide the pasta among four bowls and top with the remaining fennel mixture, 2oz of burrata, a sprinkle of sea salt and black pepper.