Pasta with Pan-Seared Tomatoes, Spinach & Burrata

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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So – Jason Priestley has a book out now – a memoir.

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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

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vromans front

vromans back
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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.

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I used the same leftover homemade spicy basil marinara that I used in yesterday’s Vegan Chicken Parmesan recipe.

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 I have several recipes for sauce on this blog – Spicy Basil MarinaraFive (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.

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I used fettuccine but any pasta will do.

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HERE is an interesting piece on which things are most important to buy ORGANIC.Image

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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.

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Pasta with Pan-seared Tomatoes, Spinach & Burrata

Serves 2

INGREDIENTS

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

Cooking spray

Basil or parsley as garnish (optional)

S&P

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DIRECTIONS

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.

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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.

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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!

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Pan-Seared Beet & Caramelized Onion Pizza with Goat Cheese & Arugula

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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I was in the mood for beets & goat cheese & considered making little towers but then pizza flashed in my mind & this pizza was born.  I decided to pan-fry the sliced beets rather than roast them because I thought it would save time but then the caramelizing of the onions took as long as roasting the beets would have – so you might just wanna roast them.  Less calories that way.

If caramelizing the onions seems like a pain in the ass, you can lose them but they really do add a nice layer to the flavors.  I adore arugula & am equally pleased by cold greens on hot pizza but this this is also a very optional choice.

I used a homemade dough but your favorite dough will do.

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Pan-Seared Beet & Caramelized Onion Pizza with Goat Cheese & Arugula

INGREDIENTS

Pizza dough (I used THIS)

1 large beet (peeled & either sliced thin or roasted whole at 400 for about 40 min)

1 large onion – sliced

Olive oil or butter

1/2 tsp sugar

1/2 tsp salt

Goat Cheese

Grated pizza cheese

Arugula

Parsley (or mint) chopped

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DIRECTIONS

If roasting the beet – basic instructions are HERE.

Heat an oven to 450 degrees.

If pan-searing the beets, heat 2 TBS of butter or olive oil in a large pan over medium heat.  Cook the raw, sliced beets, flipping frequently, until they are tender & beginning to brown.  Drain on a paper towel.

Add another 2 TBS butter (or olive oil) to the same pan & caramelize the onions by sauteing on med-low heat.  Add the salt & sugar & stir them every 5 minutes or so.  They should brown & caramelize nicely in about 40 minutes.  Be careful not to burn them.  Nice caramelizing instructions are HERE.  Drain them on a paper towel.

Roll the dough out to your pizza size.  I smeared some basil-infused oil on it – but any olive oil will do.

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Layer some grated cheese on the dough then the onions.  I put my onions on the top & they kinda got overcooked.  Protect your hard-earned caramelized onions by covering them with the sliced, pan-seared (or roasted & sliced) beets.  Pinch some dollops of goat cheese on there.  Another little drizzle of olive oil is nice here but optional.

If your oven really is at 450 – and you want it to be – this should cook up nicely in about 8-12 minutes but that depends a lot on the thickness of your dough & density of toppings.

Top with chopped parsley or mint & put a handful of raw & naked arugula on it.  Slice it.  Eat it.  Look forward to red pee tomorrow!

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