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Fettuccine, Seared Tomatoes and Spinach

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Our garden is making one last effort to give us a few more tomatoes but I’m afraid it will be done soon.  We’ve fallen in love with Roma-Grape tomatoes so I am pleased they were our biggest producer.   Between the rabbits and the opossums it’s a wonder we have anything at all! 

This fresh pasta dish comes together in a flash so it’s perfect for a weeknight dinner.  We don’t eat much pasta these days but when we do, this is how I want it.  Tomatoes, olive oil, crushed red pepper, fresh spinach, a few toasted pine nuts, ground pepper, fresh cheese (any kind you want) and a little sauteed garlic.  OK I did throw in a little wine, just for fun.

The only thing missing is a big hunk of bread.  Oh well.

I enjoyed my quick and easy pasta dish while watching Under the Tuscan Sun.  Eating this pasta dish in Italy might make it better, but don’t let that stop you!  
Easy, fresh, filling and tasty can all be yours in 30 minutes or less.  Don’t forget the bread!
Fettuccine, seared tomatoes & spinach

8 ounces uncooked fettuccine
cooking spray
10-12 grape or Roma-Grape tomatoes, sliced in half
3 tablespoons extra virgin olive oil
1/2 teaspoon crushed red pepper
4 cloves garlic, sliced thin
1/4 cup red wine of your choice (optional)
1 (14.5 ounce) can diced tomatoes, undrained (use an immersion blender or food processor, process until still slightly chunky, but almost smooth)
1/2 teaspoon salt
4 ounces fresh baby spinach
Parmesan, mozzarella, burrata, or other cheese of your choice
freshly ground black pepper, toasted pine nuts, and parsley for garnish
(Optional:  previously cooked chicken diced)

Cook the pasta al dente, omitting salt and oil.  Drain and keep warm.

While the fettuccine is cooking, heat a large skillet over medium-high heat.  Coat the pan with cooking spray and arrange the tomato halves cut side down in the pan and cook until seared, about 2-3 minutes.  Stir the tomatoes and cook another 30 seconds.  Remove the tomatoes to a plate and set aside.

Reduce the heat to low and add the olive oil.  Add the red pepper and garlic and saute until fragrant but not browned, stirring constantly.  Add the pureed tomatoes, wine (if using) and salt to the garlic mixture.  Cook 8-10 minutes stirring occasionally.

Remove the skillet from the heat and add the spinach and cooked pasta.  Toss until the spinach is slightly wilted.  Divide the pasta between 4 bowls or plates and top with the seared tomatoes.  Garnish with freshly grated cheese, pine nuts and parsley.  Top with fresh ground pepper and serve.

(inspired by a recipe in the March 2013 Cooking Light Magazine)

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Do you have plans for the long weekend?  We hope to spend some time outside with our crazy dogs. Hiking might be nice, naps might be good too.  Who knows what the weekend will bring!
Take care and thank so much for stopping by!
Tricia

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13 Comments

  5. Chris Scheuer

    Oh Tricia, this looks amazing! Scott planted some hanging tomato plants and they were gorgeous. Just when they loaded with green tomatoes and so luscious and promising, a rascal of a squirrel got into them and totally destroyed them, what a sad day! <br />I think I would would eat your pasta and dream of sitting in a little Café overlooking an olive orchard with warm gentle winds blowing in my

    Reply

  6. Daniela Grimburg

    This is Eataly at it's best!<br />Amazing pasta, looks so tasty wouldn't mind to have a bit right now:)<br />Thank you so much for putting me on your list : "Super blogs to visit", you rock Tricia!

    Reply

  7. Abbe@This is How I Cook

    Tricia, I love anything that begins with fettucine in the title. And, "Under the Tuscan Sun", well, I love that movie and I loved the book and I cry every time! Great recipe, Tricia. Can't wait to give it a try, but we don't eat pasta very often either, much to my chagrin!

    Reply

  8. Wendy

    What a beautiful dish filled with summer vegetable bounty! We also don't eat as much pasta these days, but when I do make it every few weeks,this is exactly how I like my pasta. No heavy sauces, just flavorful veggies, a little olive oil, and some fresh grated cheese! <br />I love books/movies like Under the Tuscan Sun and A Year in Provence. In my next lifetime, I am moving to a foreign

    Reply

  12. Mary Younkin

    Yes please! I love all of these ingredients and the fact that it is a beautiful dish just makes it all the better. Sounds like the perfect use for the last of the tomatoes!

    Reply

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