A few minutes after the pasta cooks, this super simple diner is ready to serve. I sautéed garlic, fennel seed, chiles, and oregano in a good quantity of olive oil, added chopped prosciutto and turned off the heat. When the pasta was drained I added the aromatics along with chopped radicchio, baby arugula, S&P, and chopped burrata cheese. I gave it a few stirs until the cheese was just barely melted and our improvised warm pasta salad was ready to serve.Colorful and quick.
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