Ingredients
- 16 ounces dry spaghetti
- 6 cups water, boiling
- 1 teaspoon salt
- Sauce
- 1 tablespoon extra virgin olive oil
- 1/2 cup yellow onion, finely chopped
- 4 cloves garlic, smashed
- 1/4 teaspoon kosher salt, to taste
- 56 ounces whole peeled tomatoes, crushed (2 cans)
- 1/2 cup fresh basil, roughly chopped
- 1/2 teaspoon freshly ground black pepper, to taste
- 8 ounces frozen Italian meatballs
- Topping
- 14 ounces fresh mozzarella cheese, diced small (1 3/4 cups )
- 4 ounces parmesan cheese, grated (1/2 cup)
How to Make
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Step 1: Cook pasta in heavily salted boiling water until al dente, drain, saving 1/2 cup pasta water.
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Step 2: Sauce: In a large pot, heat the olive oil over medium heat.
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Step 3: Add the onion and cook until the onion is soft and translucent, 3–5 minutes.
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Step 4: Add garlic, don't burn.
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Step 5: Drain one can of tomatoes, discarding the liquid. Add the drained and full remaining can of tomatoes and salt to taste.
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Step 6: Using a wooden spoon or potato masher, break up the tomatoes.
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Step 7: Add meatballs and pasta water.
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Step 8: Then simmer for 20 minutes, until tightened.
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Step 9: Turn off the heat, and stir in the basil.
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Step 10: Season with salt and pepper to taste.
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Step 11: Pour onto spaghetti that you have put on plates.
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Step 12: Divide meatballs between plates.
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Step 13: Add cheeses to top to taste.
We hope you enjoy this recipe!
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