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Spaghetti Lola

Spaghetti Lola

Chef Brandi Key pays homage to her grandmothers with Spaghetti Lola, topped with creamy burrata cheese. (Photo: Sabrina Miskelly)

 

Ingredients: 

For Lola Sauce: ½ cup extra virgin olive oil
Red pepper flakes
10-12 basil leaves
6 garlic cloves, peeled
2 (28-ounce) cans of San Marzano tomatoes
Kosher salt to taste

For Spaghetti Lola: 1 pound dried pasta, spinach flavored
2-3 cups Lola Sauce, warm
Kosher salt and black pepper
16 basil leaves
4-ounce burrata
1-ounce extra virgin olive oil
Maldon salt

Recipe directions: 

Lola Sauce: Make Lola Sauce by adding extra virgin olive oil, a pinch of red pepper flakes, basil leaves, and garlic cloves in a small saucepan and place over medium heat. Bring the oil mixture to a simmer, then remove from the heat and allow to steep for 20 minutes to release the flavor of the ingredients into the oil.

Meanwhile, open the cans of tomatoes and transfer them to a bowl. Gently squeeze the tomatoes in your hands to break up the big pieces of tomato so that all pieces are approximately ¼-½ inches.

Place the tomatoes in a saucepan and place over medium heat. Bring the tomatoes to a gentle simmer, then season to taste with kosher salt. Note: Canned tomato products are not all equal and could possibly need a pinch of sugar to help bring out the natural taste of the tomatoes. The final heated tomatoes should be well seasoned and a touch sweet when the tomatoes are completely ripe.

Once the oil has steeped for 20 minutes and is full of flavor, using a fine mesh strainer, strain the oil into the heated, seasoned tomatoes. Stir aggressively with a whisk to emulsify the oil into the tomatoes.

The sauce at this point is done and will be silky smooth and well-seasoned with aromatic notes of garlic and basil. Do not overcook the sauce as it is best when it is light, fresh, and not overly concentrated.

Spaghetti Lola: To make Spaghetti Lola, place a large pot of water on the stove and season the water aggressively with kosher salt. The water should taste salty. When the water is boiling, add the dried spaghetti to the pot and cook, stirring regularly to keep the strands separated while cooking.

Cook for approximately 8-10 minutes or until the pasta is just cooked through with a small bite to it.

Meanwhile, place the Lola Sauce in a large pan big enough to hold the pasta and heat gently over medium heat.

Once the pasta is cooked, drain the pasta, reserving ½ cup of the pasta water.

Add the cooked pasta to the Lola Sauce and stir to combine. Add a couple of tablespoons of the pasta water to the pan with the basil leaves and continue to cook for 2-3 minutes or until the sauce begins sticking nicely to the noodles. If the sauce looks dry, add another couple of tablespoons of the pasta water.

Season to taste with salt and pepper if needed.

Portion the pasta between four plates, making sure to twist the noodles into a high pile in the center of the plate.

Divide the burrata into four pieces and place on top of each bowl of pasta.

Finish with a pinch of Maldon salt on the burrata and a drizzle of extra virgin olive oil over each plate. Serve immediately. Makes 4.

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