Fresh Basil Fettuccine

with Datterini Tomatoes & Goat Cheese

25 MIN

2 Servings

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From the Test Kitchen

Datterini tomatoes are a variety whose name translates from Italian to “little dates,” in reference to their petite size and exceptional sweetness when cooked. We’re cooking them with a bit of garlic and crushed red pepper to make the sauce for our basil fettuccine. Sautéed spinach and a touch of creamy goat cheese stirred in just before serving perfectly highlight the dish’s classic flavors.

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Nutrition

PER SERVING
Calories

790 Cals (est.)

fresh

ingredients

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tips & techniques

step-by-step

instructions

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1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and finely chop the garlic.

2 Cook & drain the spinach:

In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot.

Working in batches, add the spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes per batch, or until wilted.

Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid.

Transfer the drained spinach to a cutting board and finely chop.

Wipe out the pan.

3 Make the sauce:

In the same pan, heat 1 teaspoon of olive oil on medium-high until hot.

Add the garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.

Add the tomatoes; season with salt and pepper. Cook, stirring occasionally and gently crushing the tomatoes with the back of a spoon, 5 to 7 minutes, or until slightly thickened and saucy. Turn off the heat. Season with salt and pepper to taste.

4 Cook the pasta:

Once the sauce has cooked for about 5 minutes, using your hands, carefully separate the strands of the pasta and add to the pot of boiling water. Cook 2 to 3 minutes, or until just shy of al dente (still slightly firm to the bite).

Reserving ¾ cup of the pasta cooking water, drain thoroughly.

5 Finish the pasta:

Add the cooked pasta, chopped spinach, butter and half the reserved pasta cooking water to the pan of sauce. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.)

Turn off the heat and stir in the goat cheese. Season with salt and pepper to taste.