Fettuccine with Seared Tomatoes, Spinach, and Burrata

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

Method

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

2. 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.

3. 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.

4. 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.

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