Spaghetti and Meatballs

A classic dish in every Italian-American household

I love meatballs, but you already knew that. I have already shared my meatball recipe and my tomato sauce recipe, and thought it was time we put these two stars together.

Enjoy!

If you need some guidance on the meatball making, watch my youtube video here:

Spaghetti and Meatballs

INGREDIENTS

½ pound Spaghetti

8 Meatballs (see my recipe), warm

2 cups tomato sauce (see my recipe)

¼ cup pasta water

2 Tablespoons Italian flat leaf parsley, chopped, plus more for garnish

Basil, picked and torn, plus more for garnish

Extra virgin olive oil

2 tablespoons parmigiano or pecorino cheese, plus more for garnish

METHOD

1. Cook the spaghetti in boiling salted water for 3 minutes less than recommended on the package, about 5 minutes.

2. Meanwhile, add the sauce to a wide shallow pan. Bring to a gentle simmer over medium heat.

3. Remove the pasta water from the spaghetti. Add a little to loosen the sauce. You may not need to use all of the water.

4. Drain the spaghetti with tongs or use a colander. Add directly to the sauce in the pan. Flip the pan or mix to coat the pasta. Let the spaghetti cook in the sauce for about two more minutes over medium high heat.

5. Add the meatballs. Flip or mix to combine and warm through. Add the parsley, torn basil and grated cheese. Drizzle with a little olive oil. Flip the pan or mix to combine.

6. Serve, garnishing with a little more olive oil, herbs and cheese.

7. Enjoy!