Fettuccine with Seared Tomatoes, Spinach, and Burrata

Fettuccine with Seared Tomatoes, Spinach, and Burrata

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  • Prep Time


  • Total Time


  • Servings



  • 8

    ounces uncooked fettuccine $

  • Cooking spray $

  • cup grape tomatoes, halved (about 10 large) $$

  • 3

    tablespoons extra-virgin olive oil $

  • ¼

    teaspoon crushed red pepper

  • 4

    garlic cloves, thinly sliced

  • 1

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

  • ¾

    teaspoon salt $

  • 3

    ounces fresh baby spinach (about 3 cups) $$

  • 4

    ounces burrata cheese

  • Freshly ground black pepper


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.


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