Fettuccine with Seared Tomatoes, Spinach, and Burrata

Ingredients

• 3 cups baby spinach fresh
• 4 servings pepper black freshly ground
• 4 ounces burrata cheese 
• 14.5 ounce canned tomatoes unsalted diced undrained canned
• 0.3 teaspoon pepper red crushed
• 8 ounces fettuccine barilla uncooked
• 4  garlic clove thinly sliced
• 0.7 cup grape tomatoes halved ( 10 large)
• 3 tablespoons olive oil extra virgin extra-virgin
• 0.8 teaspoon salt 

Equipment

• food processor
• bowl
• frying pan

Directions

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.
3. Remove tomatoes from pan; set aside.
4. Reduce heat to low.
5. Add oil to pan; swirl to coat.
6. Add red pepper and garlic; cook 2 minutes or until fragrant, stirring occasionally.
7. Place canned tomatoes in a mini chopper or food processor; process until almost smooth.
8. Add pureed tomatoes and salt to oil mixture; cook 8 minutes, stirring occasionally.
9. Remove skillet from heat.
10. 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.