There are few things pasta can’t cure. (I’m not a doctor so don’t hold me to this) Pasta is my ultimate comfort food. Growing up, it was literally the only food my grandma (my mom’s mom) would make for me when I would visit, with the exception of Thanksgiving dinner. If I’m in a bad mood, need a pick me up, or feel a cold coming on, I want pasta. So when Cooking Light’s March issue’s photo was of a beautiful bowl of pasta, I was immediately excited for what deliciousness might be inside. Paging through, the issue didn’t disappoint. I plan on making quite a few of these, so expect a bit of a pasta week coming up! (I’m also about to move so my precious kitchen tools are little by little being packed away.) I naturally had to make the one on the cover first, so here is my take on the Fettuccine with Seared Tomatoes, Spinach and Burrata.
First a little background on Burrata, which means “buttered” in Italian (interest peaked? I thought so). Burrata is basically the best mozzarella cheese ever. Why? Because it is mozzarella cheese with cream. Oh yes. You should be able to find it in the specialty cheese section of your supermarket but if not, mozzarella is obviously a fine substitute (if you can, sub in the mozzarella that is still in a brine to have a super creamy version).
Ingredients:
- 8 ounces uncooked fettuccine (I used a mixture of spinach fettuccine and regular)
- Cooking spray
- 2/3 cup grape tomatoes, halved (about 10 large)
- 3 tablespoons extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 1 (14.5-ounce) can fire roasted diced tomatoes, undrained
- 3/4 teaspoon salt
- 3 ounces fresh baby spinach (about 3 cups)
- 4 ounces burrata cheese
- Freshly ground black pepper
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