What's For Dinner Wednesday: Spaghetti with Seared Tomatoes, Spinach, & Buffalo Mozzarella

By popular demand, I am featuring a fabulous pasta recipe on today's What's For Dinner Wednesday post. I posted a photo of this dish on Instagram a few weeks ago because it was pretty, but not really intending to write a post about it since it isn't 100% original. However, several people commented on it and requested the recipe, so ask and you shall receive!

This is actually an adaptation of a recipe that was recently featured in Cooking Light magazine. I made a few tweaks to the recipe-- using enriched spaghetti instead of fettucine (because I have lots of it around still) and swapping Buffalo mozzarella for burrata. My grocery store was out of burrata, so the cheesemonger recommended Buffalo as the next best thing. I also added additional spinach to bump up the nutrition factor here.

This recipe is really tasty and simple. It took maybe half and hour from start to finish, which is ideal for a weeknight. It's also pretty hearty for a meatless dinner, although my husband did make an excellent suggestion-- to include some crispy prosciutto on top next time. I have taught him well. :)

Ingredients:

• 8 ounces uncooked spaghetti *I used Barilla Plus
• 1/2 Tbs. canola oil
• 2/3 cup (about 10 large) grape tomatoes, halved 
• 3 Tbs. extra-virgin olive oil 
• 1/4 tsp. crushed red pepper flakes
• 4 garlic cloves, thinly sliced
• 1 (14.5-oz.) can unsalted diced tomatoes, undrained 
• 3/4 tsp. salt
• 4 oz. fresh baby spinach
• 4 oz. Buffalo mozzarella, diced
• Freshly ground black pepper

Cook pasta according to package directions, omitting any fat. Drain and set aside.

While the pasta cooks, heat a large skillet over medium-high heat. Pour in canola oil and swirl to coat. Arrange tomato halves-- cut sides down-- in the pan. Cook 1 1/2 minutes or until seared. Stir tomatoes and cook 30 seconds. Remove tomatoes from pan and set aside.

Reduce heat to low. Add olive oil to pan and swirl to coat. Add red pepper and garlic. Cook 2 minutes or until fragrant, stirring occasionally. Pour canned tomatoes and their juice into a mini chopper or food processor. Pulse 4-5 times our until almost smooth, but still a bit chunky. Add pureed tomatoes and salt to oil mixture in the pan. Cook 8-10 minutes, stirring occasionally to ensure the tomatoes and oil are incorporated.

Remove skillet from heat. Add spinach and cooked spaghetti. Toss well with tongs until spinach wilts slightly. Divide pasta mixture equally in 4 shallow bowls. Divide the seared grape tomato halves and mozzarella evenly among the servings. Sprinkle with freshly ground black pepper and serve.

Inspired by original recipe courtesy of Cooking Light