Description
This is an excellent spaghetti to make when it’s hot outside since it uses fresh cherry tomatoes instead of a heavy marinara sauce. I like to make meatballs in big batches and freeze what I don’t use, so this recipe calls on those batches of leftover meatballs thawed from the freezer. You can make them fresh that evening if you prefer, or even a few days beforehand and store in a tightly covered container in the fridge.
Ingredients
- 10 ounces, fluid Dried Spaghetti Pasta
- 2 Tablespoons Olive Oil
- 2 pints Cherry Tomatoes, Halved
- ½ teaspoons Salt
- 18 Cooked Turkey Meatballs
- ½ cups Water
- 10 leaves Fresh Basil, Roughly Chopped
- Grated Parmesan Cheese To Taste
Preparation
Boil the pasta according to the instructions on the package. Drain, but do not rinse. Set aside.
While the pasta is boiling, heat the olive oil in a large stainless steel pan or skillet (at least 10 inches wide) over medium heat. While the oil is heating, toss the cherry tomato halves with the salt.
Once the oil is shimmering, add cherry tomatoes to the pan and cook, stirring occasionally, until the skin starts to blister and the tomatoes soften, about 5–8 minutes. Add the turkey meatballs to the pan, add the water, and cover with the lid.
Cook the cherry tomatoes and meatballs together for 8–10 minutes, until the water has cooked down and the meatballs are hot all the way through (I break one open to test). Add cooked pasta and basil leaves to the pan and toss everything together to mix.
Garnish with grated Parmesan and serve.
