Pasta With Chicken Meatballs In A Fresh Tomato Sauce




8 ounces spaghetti or fettuccine

1 1/2 pounds ripe cherry tomatoes, quartered

3 cloves garlic, minced

1/2 teaspoon black pepper

1/4 teaspoon of sea salt

3 tablespoons extra-virgin olive oil, plus extra for serving

Warm Italian-style chicken meatballs, recipe below

1/2 cup chopped fresh basil

1/2 cup grated Parmesan cheese

1/2 cup grated Pecorino-Romano cheese 



If you can, prepare the tomatoes several hours in advance.

Combine tomatoes, garlic, salt, black pepper and olive oil in a pasta serving bowl. Set aside for several hours to help develop the flavor.

Bring a large pot of water to a boil. Add salt and cook the pasta according to package directions for al dente. Drain.

.Add the warm meatballs and basil to the tomato mixture and toss to coat. Add the pasta and toss with the meatball mixture. And a few drizzles of olive oil. Top with the cheeses and serve.

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