Fettuccine w/Tomatoes, Spinach & Burrata

Recipe courtesy of: Stephen Faccidomo
Photo credits: ​Noële Faccidomo

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Ingredients:

• ​6 tablespoons MOV Extra Virgin Olive Oil
• 4 garlic cloves, thinly sliced
• 1 cup grape tomatoes, halved
• 1 (14.5-ounce can) diced tomatoes-not drained, pureed in a food processor or blender until smooth.
• 3 cups fresh baby spinach
• 1/2  teaspoon NHHS Sea Salt
• 1/2 teaspoon NHHS Ground Black Pepper
• 1/4teaspoon NHHS Crushed Red Pepper
• 1 lb. fettuccine
• 4-6 ounces burrata cheese

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Directions: 
Bring a large pot of salted water to boil. Start cooking the pasta to al dente and drain.

While the pasta cooks, in large skillet pour 3 tablespoons of the olive oil  and add the grape tomatoes, cut side down, in the pan; cook for 1-2 minutes until seared. 

Stir the tomatoes and cook for another 30 seconds. Remove tomatoes from the pan and set aside.

Add the remaining 3 tablespoons of olive oil  to the skillet.  Add the sliced garlic and cook for 1 minute, then add the crushed red pepper and cook for another 30 seconds. 

Add the pureed tomatoes and salt and cook for 6-8 minutes, stirring occasionally.

Remove skillet from heat.  Add the spinach and cooked pasta; toss well until spinach wilts slightly.

For best presentation, divide the pasta into 4-6 shallow bowls or plates. 

Divide the seared grape tomatoes, evenly among the servings. 

Dollop burrata cheese evenly over each serving, and sprinkle with the ground black pepper.

​​​​Enjoy!

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