A simple recipe for stracciatella pasta with olive oil, shallot, garlic, red pepper flakes, and lemon zest, topped with stracciatella cheese.
Boil the linguine noodles in salty water according to the package directions. Reserve some of the pasta water in a heat proof glass before draining the noodles.
While the noodles are boiling, turn the heat under a heavy-bottomed saute pan to medium-low heat. Pour the olive oil into the saute pan and heat it for 10-20 seconds. Add the minced shallot to the oil. Saute the shallot for 2-3 minutes, until they’ve softened and become very fragrant.
Add the minced garlic and a pinch of red pepper flakes to the saute pan. Stir and cook the aromatics for 1 minute.
Carefully add the drained noodles to the saute pan with the oil, noting it may sizzle slightly as the water on the noodles hits the oil in the pan. Add a splash of the reserved pasta water to the noodles and stir to coat in the oil.
Divide the pasta among plates and top with a couple spoonfuls of stracciatella cheese. Drizzle a bit of olive oil over the top, plus a sprinkle of flaky salt and freshly cracked pepper. Enjoy!