Burrata & Caper Pasta

At the Lello table

Some dinners need very little: good spaghetti, something briny, something creamy, and a fragrant finish. Here, capers punctuate the warm pasta, a little of their brine seasons the glossy coating, and torn burrata settles into the strands. A final mist of Sicilian lemon olive oil and a few crystals of fleur de sel make the plate feel considered. Set it on a beautiful table and serve immediately. Flour + Water gives the dish structure, Triana Olivas brings the briny accent, Mantova adds lemon fragrance, and Sal de Ibiza supplies the final delicate crunch.

Method

1. Bring a pot of water to a boil and season lightly with fine salt. While the water heats, drain the burrata and measure the olive oil, capers, brine and pepper.
2. Cook the spaghetti according to the packet until just shy of al dente, stirring occasionally. Start tasting at about 8 minutes. Before draining, reserve the pasta cooking water listed above.
3. Put the measured olive oil, capers and brine into a wide pan with roughly half the reserved pasta water. Add the hot spaghetti and toss over medium-low heat for 30–60 seconds, until the coating looks glossy. Add more cooking water a small splash at a time if the pasta looks dry.
4. Take the pan off the heat. Toss in the black pepper, then divide the spaghetti between warm shallow bowls. Tear the burrata into generous pieces over the pasta so its creamy center settles into the warm strands.
5. Finish each plate with a light, even mist of Mantova Sicilian Lemon Extra Virgin Olive Oil Spray. Taste a forkful with a caper before adding a few crystals of Sal de Ibiza Fleur de Sel. Add another light mist only if desired, and serve immediately.

The Lello Note

• The capers bring a briny bite; the lemon olive oil brings fragrance. A measured spoonful of brine gives the sauce character without overwhelming the burrata.
• Use pasta water to loosen the coating. Adding more brine to fix dry pasta can make it too salty.
• Keep the burrata and lemon spray away from direct heat. Add both at the end so the cheese stays soft and the lemon aroma remains vivid.
• Allow about 20 minutes from starting the water. Once the water boils, cooking and finishing take roughly 12 minutes, depending on the packet and your stove.

Substitutions

• For ricotta: replace the burrata with ¾ cup / about 180 g whole-milk ricotta. Loosen it with a little warm pasta water, then fold it through the pasta off the heat. Finish with the same lemon spray, pepper and fleur de sel.
• If using salt-packed capers, rinse them well and omit the brine; use a little more pasta water instead.

To serve

Twirl the spaghetti loosely into shallow bowls, leaving the capers visible and the burrata in soft, generous pieces. Finish at the table and eat while the pasta is warm. The four Lello pantry products are linked below; add fresh burrata, olive oil and pepper from your kitchen.

Make ahead

Measure the pantry ingredients ahead and keep the burrata refrigerated until you begin cooking. Cook the pasta and add the cheese just before serving; the texture is best freshly made.