DINNER

Pasta Three Ways

SERVES 2

Pasta #1—Roasted Tomato Sauce and Meatballs

       This sauce tastes great the next day, and is easy to double or triple—so make enough for leftovers. Add extra tomatoes to the recipe if you like it very saucy!

       10 to 20 cherry tomatoes on the vine, halved

       1 tablespoon plus 1 teaspoon extra-virgin olive oil

       3 garlic cloves, sliced

       Sea salt and black pepper

       1 or 2 (14-ounce) cans unsalted diced tomatoes (or use all fresh tomatoes)

       1 pound ground turkey, pork, beef, or ground vegetables

       1 egg, beaten

       ¼ cup unseasoned bread crumbs

       Garlic powder

       Onion powder

       8 ounces dried or fresh pasta (egg, spinach, tomato, gluten-free—whatever works for your diet)

1.    Preheat the oven to 375ºF.

2.    In a bowl, toss the cherry tomatoes with 1 tablespoon of the olive oil, the garlic, and salt and pepper to taste.

3.    Spread them on a baking sheet and roast for about 12 minutes, or until the tomatoes have shriveled a bit.

4.    Transfer the cherry tomato mixture to a medium saucepan. Add the canned tomatoes, stir well, and heat over low heat.

5.    In a bowl, mix the ground meat or veggies with the egg and bread crumbs, and season with salt, pepper, garlic powder, and onion powder. Form into medium-sized balls (about the size of a golf ball).

6.    In a saucepan, heat the remaining 1 teaspoon oil over medium heat. Add the meatballs and brown them, turning often to make sure all sides brown evenly.

7.    Add the meatballs to the tomato sauce. Bring the sauce to a boil, then reduce the heat to maintain a simmer and cook for at least 1 hour. Stir occasionally, making sure the sauce doesn’t stick to the bottom of the pot.

8.    Meanwhile, cook the pasta according to directions on the package until al dente. Drain.

9.    Place the pasta in a serving bowl and add the meatballs with as much extra sauce as you prefer.