Fettuccine With Seared Tomatoes, Spinach, And Burrata

• 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

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 table-spoons burrata cheese over each serving, and sprinkle with freshly ground black pepper.
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fettuccine, cooking spray, grape tomatoes, extravirgin olive oil, red pepper, garlic, tomatoes, salt, baby spinach, burrata cheese, freshly ground black pepper

Taken from www.myrecipes.com/recipe/fettuccine-tomatoes-spinach-burrata (may not work)