Whenever I’m seeking dinnertime inspiration, I almost always start with my Pinterest boards, full of beautiful pictures of tempting recipes I’ve vowed to recreate myself. One such recipe, Fettuccine with Seared Tomatoes, Spinach and Burrata. I adooore the fresh, creamy cheese, so mostly any burrata recipe is guaranteed Pinspiration.
So that’s how Saturday’s dinner began but then I made the dish my own, adding fresh basil and pancetta for flavor. Plus as luck would have it, the grocery store did not sell burrata so instead I ended up with local bocconcini which I guess is kind of the same – not quite as divine – but delicious none the less.
Fettuccine with Seared Tomatoes, Spinach, Pancetta and Bocconcini
- 10 oz Ohio City Pasta Fettuccine
- Cooking spray
- 20 large cherry tomatoes, halved
- 7 oz pancetta, diced
- 1/4 teaspoon crushed red pepper
- 2 garlic cloves, minced
- 1 14.5 oz can diced tomatoes, undrained
- 4 cups fresh baby spinach
- handful fresh basil, chopped
- 4-5 bocconcini balls, room temperature, halved
- Salt and pepper
Cook pasta according to package instructions.
Heat a large skillet on medium high heat and lightly coat with cooking spray. Place tomatoes, cut side down onto skillet and cook for 2 minutes, until quietly sizzling. Remove from pan and set aside.
Add pancetta to the pan and cook for a few minutes until lightly browned. Remove from skillet and set aside, leaving rendered fat in pan.
Turn heat to low. Add garlic and red pepper to the fat, cook for 2 minutes. Then add diced tomatoes and simmer mixture for 8 minutes, stirring occasionally.
Add spinach, basil, tomatoes, pancetta, and cooked pasta into the pan; toss well until spinach and basil wilt slightly. Season with salt and pepper to taste, keeping in mind pancetta is salty. Divide pasta mixture onto plates. Top with bocconcini and serve.