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8 ounces uncooked fettuccine
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)