Polpette Basilico & Spaghetti Pomodoro

In Recipes by Lisa Soldo-Johnson0 Comments

Polpette Basilico
Spaghetti Pomodoro

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Polpette Basilico Spaghetti Pomodoro Yum
Simple, flavorful and authentically Italian. Made with fresh, healthy ingredients, this is a pasta recipe you will come back to again and again.
Course Dinner, Entrees, Lunch
Cuisine Italian
Servings
people
Course Dinner, Entrees, Lunch
Cuisine Italian
Servings
people
Instructions
  1. Bring 4 cups of water and 2 tablespoons of salt to a boil in large pot over high heat.
  2. Lower heat to medium-high, add spagetti and cook 5-6 minutes, cooking pasta el dente. Using a glass measuring cup, remove 1/4 cup of the pasta water and set it aside for later use. Strain pasta in a colander and set aside.
  3. In large saute pan, heat olive oil and garlic slices over medium -high heat, cooking 2-3 minutes or until garlic browns slightly.
  4. Lower heat to medium, add in red pepper flakes and half of the basil leaves. Saute for 30 seconds before adding the tomatoes. Let simmer 3-4 minutes until the sauce slightly thickens. Add in half of the cheese, stirring to combine. Remove from heat and stir in salt and pepper, adjusting to taste.
  5. Add the pasta and reserved pasta water into sauce and gently toss until sauce completely covers pasta. Adjust heat and cook on medium-high for 2-3 minutes or until the pasta has finished cooking. Sprinkle in remaining basil and serve.
Basil Meatballs
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Prepare a lightly greased baking sheet
  3. In large bowl, combine bread crumbs, egg, chicken, onion, cheese, parsley salt and pepper. Shape into 1-inch meatballs.
  4. Place meatballs on baking sheet and bake 20 minutes or until done.
Recipe Notes

Pasta Recipe adapted from Now Eat This by Rocco Dispirito

Recipe on www.culinarybutterfly.com

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