Fettuccine with Seared Tomatoes, Spinach, and Burrata

By Ann Taylor Pittman

Prep time

25 Mins

Serves 4

Don't skimp on the oil: There's a good bit here, but it creates a gorgeous tomato sauce that coats the noodles nicely. Burrata is rich, delicious fresh mozzarella cheese filled with cream. Although it was originally a hard-to-find imported Italian ingredient, now Bel Gioioso (an American cheese producer) makes and sells it in the gourmet cheese section at many major supermarkets.

Ingredients

8 ounces uncooked fettuccine

 Cooking spray

 2/3 cup grape tomatoes, halved (about 10 large)

 3 tablespoons extra-virgin olive oil

 1/4 teaspoon crushed red pepper

 4 garlic cloves, thinly sliced

 1 (14.5-ounce) can unsalted diced tomatoes, undrained

 3/4 teaspoon salt

 3 ounces fresh baby spinach (about 3 cups)

 4 ounces burrata cheese

 Freshly ground black pepper

Read more:- Burrata Bruschetta

How to Make It

Cook pasta according to package directions, omitting salt and fat; drain.

While pasta cooks, heat a large skillet over medium-high heat. Coat pan with cooking spray. Arrange tomato halves, cut sides down, in pan; cook 1 1/2 minutes or until seared. Stir tomatoes; cook 30 seconds. Remove tomatoes from pan; set aside.

Reduce heat to low. Add oil to pan; swirl to coat. Add red pepper and garlic; cook 2 minutes or until fragrant, stirring occasionally. Place canned tomatoes in a mini chopper or food processor; process until almost smooth. Add pureed tomatoes and salt to oil mixture; cook 8 minutes, stirring occasionally.

Remove skillet from heat. Add spinach and cooked pasta; toss well until spinach wilts slightly. Arrange about 1 1/3 cups pasta mixture in each of 4 shallow bowls. Divide the seared grape tomato halves evenly among the servings. Dollop about 2 table­spoons burrata cheese over each serving, and sprinkle with freshly ground black pepper.

Credit: https://www.myrecipes.com/recipe/fettuccine-tomatoes-spinach-burrata