Don't skimp on the oil: There's a good bit here, but it creates a gorgeous tomato sauce that coats the noodles nicely. Burrata is rich, delicious fresh mozzarella cheese filled with cream. Although it was originally a hard-to-find imported Italian ingredient, now Bel Gioioso (an American cheese producer) makes and sells it in the gourmet cheese section at many major supermarkets.
8 ounces uncooked fettuccine
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
How to Make It
Cook pasta according to package directions, omitting salt and fat; drain.
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.
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.
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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This is the best recipe! The problem is the Burrata. It is too expensive and doesn't keep well, so you spend too much money and don't use much of the product. The secret it to use Low-Fat Ricotta instead. Dollop the 2 tablespoons on each serving, just as is specified for the Burrata. The ricotta melts just a bit into the pasta and makes a wonderful creamy sauce. My husband has to have a spoon to get every last bit of it! Others have tried fresh mozzarella without good results. Ricotta works much better. Interestingly, there are several pasta recipes that call for ricotta just as I've described. I wonder that it wasn't suggested for this recipe. It works better here than for any of others. I now make this 3 of 4 times a month.
Easy, quick & delicious, even meat-loving hubby liked it. I did use the diced tomatoes with Italian spices, as one reviewer suggested, as well as a bit more garlic. If you can find burrata, it's a wonderful addition to the dish & worth the $$ over regular mozzarella.