Wednesday, June 10, 2009

Quick Spaghetti and Vegetarian Meatballs

3 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 (28 oz ) can crushed tomatoes
1 (14.5 oz) can diced tomatoes
1 pound of spaghetti
1 tablespoon salt
store bought vegetarian meatballs (if frozen-thawed)
  1. Heat oil in medium saucepan over medium heat. Add the garlic and cook until fragrant, but not browned. Add the crushed tomatoes and diced tomatoes with liquid. Bring to a simmer and cook until slightly thickened, about 15 to 20 minutes
  2. Add 1 tablespoon of salt to water in a large stock pot. Bring water to a boil and add spaghetti. Boil spaghetti for 10-12 minutes or until desired texture is reached. Drain pasta, and set it aside,but keep it warm.
  3. Add the meatballs to the almost complete sauce until the meatballs are warmed through.
  4. Toss pasta with sauce and meatballs.
  5. Serve with fresh Parmesan cheese.

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