Pasta is always a hit with my family. I am continually amazed by people who live the Paleo lifestyle and the carb-free life they lead. Not me. Give me pasta and give me bread. And that makes me a happy mama. And you know how the saying goes, “When mama’s happy, everyone’s happy!”
I saw this recipe for Fettuccine with Seared Tomatoes, Spinach and Burrata on a recent cover of Cooking Light magazine. Since then I have made it precisely 8 times. That shows you how good it is. It is a simple dish with complex flavors, and a great way to get my kids to eat spinach. Willingly. That’s enough to make you try it right there, isn’t it?
Searing the grape tomatoes gives them a sweet, caramelized taste. The spinach wilts perfectly so you get a little with each bite, and the sauce coats the pasta just right. And the burrata cheese? OH MY! The burrata cheese absolutely makes this dish. If you haven’t used it before, burrata cheese is fresh mozzarella on the outside and mozzarella and cream mixed together on the inside, which makes it soft and super-creamy. Yes, you can substitute fresh mozzarella if you don’t have any burrata. Just make sure you heat it a little in the pan to make it soft and gooey. But I highly recommend you try the burrata. It seriously is the bomb. Add a dollop on top of this pasta, and you have a plate of pure deliciousness.
- 8 ounces uncooked fettuccine
- Cooking spray
- 1 cup grape tomatoes, halved (about 15 large)
- 3 tablespoons extra-virgin olive oil
- ¼ teaspoon crushed red pepper
- 2 garlic cloves, minced
- 1 (14.5-ounce) can diced tomatoes, undrained
- 4 ounces fresh baby spinach (about 4 cups)
- 4 ounces burrata cheese (room temperature)
- Freshly ground black pepper
- Cook pasta according to the package directions.
- Heat a large skillet over medium-high heat and lightly coat with cooking spray.
- Place tomato halves, cut sides down, in pan; cook 2 minutes or until seared. Stir tomatoes and cook for 30 seconds. Remove tomatoes from pan and set aside.
- Reduce heat to low. Add oil to pan; swirl to coat. Add red pepper and garlic; cook for 2 minutes, stirring occasionally.
- Puree the diced tomatoes until almost smooth (I use my immersion blender in a deep bowl.) Add pureed tomatoes to oil mixture and simmer for 8 minutes, stirring occasionally.
- Remove skillet from heat. Add spinach and cooked pasta; toss well until spinach wilts slightly. Divide pasta mixture into 4 servings. Divide the seared grape tomato halves evenly among the plates. Dollop 2 tablespoons of Burrata cheese on top of each plate, and sprinkle with freshly ground black pepper.