All Photos © Christine Elise McCarthy 2014
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So – Jason Priestley has a book out now – a memoir.
I make an appearance in it as we lived together for 5 years or so. There is a picture of me in there in a bathing suit top & some Calvin Klein men’s boxer briefs. I was not consulted on the photo choice. 🙂 But, I am referred to as “captivating” and I am given credit for turning him on to wine. I haven’t read it myself. Yet. But I will. You should, too.
In the meantime – I hope you read MY book! Reviews are solid! And it can be found in the very store in Pasadena where Jason will make an appearance this month (and I will make one in June) – at Vroman’s! Here it is on the shelf there! www.bathingbook.com
This is another one of those pasta dishes that can come together in just the time it takes to boil the pasta. The real key is the burrata. See how creamy the inside of burrata is? And that is room temperature – not warmed. It is a crazy & decadent mozzarella heaven. They have it at Costco & often have it in mainstream supermarkets – typically there with the other fresh mozzarella that is sold packed in water.
I used the same leftover homemade spicy basil marinara that I used in yesterday’s Vegan Chicken Parmesan recipe.
I have several recipes for sauce on this blog – Spicy Basil Marinara, Five (5) Minute Arrabiata Sauce, or my basic Marinara Sauce. You can make one of those in advance or make your own favorite recipe or just use a nice jarred sauce. Rao’s arrabbiata sauce is costly but so genuinely awesome – I recommend it very highly.
I used fettuccine but any pasta will do.
HERE is an interesting piece on which things are most important to buy ORGANIC.
You will notice spinach is on the list of things to be sure you buy organic. So – I did.
Aside from the burrata – this is a very clean & healthy dish – as pastas go. Not even any olive oil and the spinach is hardly cooked. And it is a bit of a show stopper – with that creamy burrata bleeding all down your plate so do not be afraid to serve this one to guests – if only for its wow factor & simplicity.
Pasta with Pan-seared Tomatoes, Spinach & Burrata
1/2 lb pasta
2-3 cups pasta sauce (to taste)
20 cherry or grape tomatoes – halved
4 cups organic FRESH spinach
2 balls burrata – ROOM TEMPERATURE
Basil or parsley as garnish (optional)
Cook the pasta. Heat the pasta sauce.
Meanwhile, spray a pan with cooking spray & put the tomatoes cut-side down in the pan on med-high heat – for about 2 minutes or until seared. Stir the tomatoes for another 30 seconds or so & remove from heat.
When the pasta is done, drain it & in the same pan you cooked the pasta in – toss the pasta with the fresh spinach & enough pasta sauce to suit your taste.
Divide the pasta up over two plates, top with a little more sauce (if you like) and the burrata. S&P and maybe some chopped basil or parsley & that is it! Enjoy!