Polpette Basilico
Spaghetti Pomodoro
Simple, flavorful and authentically Italian. Made with fresh, healthy ingredients, this is a pasta recipe you will come back to again and again.
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Ingredients
- 2 tablespoon salt
- 8 ounces spagetti
- 1 tablespoon olive oil, extra virgin
- 7 garlic cloves, thinly sliced
- 1/4 teaspoon red pepper flakes
- 16 fresh basil leaves, torn into small pieces
- 2 cups ripe tomatos, diced
- 1 ounce Parmigiano-Reggiano, grated
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper, cracked
Basil Meatballs
- 1 pound ground beef
- 1 egg
- 3/4 cup bread crumbs
- 1/2 onion, chopped
- 1/2 cup parmesean cheese
- 1/4 cup fresh basil, chopped
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Ingredients
Basil Meatballs
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Instructions
- Bring 4 cups of water and 2 tablespoons of salt to a boil in large pot over high heat.
- 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.
- In large saute pan, heat olive oil and garlic slices over medium -high heat, cooking 2-3 minutes or until garlic browns slightly.
- 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.
- 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
- Preheat oven to 350 degrees Fahrenheit.
- Prepare a lightly greased baking sheet
- In large bowl, combine bread crumbs, egg, chicken, onion, cheese, parsley salt and pepper. Shape into 1-inch meatballs.
- 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