Garofalo Vermicelli with Garlic, Oil, and Chili Pepper, Burrata, and Rosemary

Place 8 tablespoons of extra virgin olive oil in a large pan along with a whole crushed garlic clove and sauté everything over low heat.

Meanwhile, bring the water to the boil for cooking the pasta, add half the salt and add the vermicelli.

Wash the rosemary sprig, separate the needles from the stem, and chop them very finely. Add half of the chopped ingredients to the soffritto.

Halfway through cooking the pasta, remove the whole garlic clove from the sauce and add the other clove, finely chopped and deprived of the central shoot. Add a sliced ​​chili pepper and raise the heat under the pan.

Add a couple of ladles of pasta water, then toss the vermicelli in the sauce. Cook the risotto until al dente and remove from the heat.

Plate up, garnish with burrata flakes, the remaining chopped rosemary, a few slices of fresh chilli pepper and a drizzle of extra virgin olive oil.