Spinach fettuccine with cherry tomatoes

Contributed by Preston Maring, MD

Spinach fettuccine with cherry tomatoes
Kaiser Permanente and the Pacific Coast Farmers' Market Association have done it again. KP's 10th market opened this week at the Union City facility in the warm sunshine. PJ Ballard, our media relations expert, enjoyed the opening but still hasn't ever cooked anything from the markets. This week’s recipe is my last attempt to encourage her to cook at least once. From a prep cook intern at a well-known NYC restaurant comes one of the last tomato-based recipes of the season. The vines are beginning to dry up, at least in the East Bay. This delicious and healthy pasta requires minimal preparation and cooking expertise. Adjust the seasonings and enjoy this near-the-end-of-tomato-season treat. Pan-seared scallops or shrimp work very well as an addition.


  • 8 to 12 oz spinach fettuccine
  • 2 pints cherry tomatoes, halved
  • 3 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • Salt and freshly ground pepper
  • Small handful basil leaves, torn into small pieces


Halve the tomatoes. In a serving bowl, salt them liberally. Add olive oil, balsamic vinegar and pepper and mix gently. This can be done at dinnertime or up to three hours ahead. Boil water in a large pasta pot. Cook the pasta according to the instructions. Drain and add the hot pasta to the tomatoes. The pasta will soak up some of the juices released by the tomatoes. Mix in the torn basil.