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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 1 med onion minced
- 4 lrg garlic cloves finely minced
- 2 can diced tomatoes with balsamic vinegar,
- Â Â basil, and extra virgin olive oil - (14 1/2 ounce ea)
- 1 c. dry red wine
- 1 lb purchased cooked meatballs (see comments)
- 3/4 c. thinly-sliced fresh basil
- 1 lb perciatelli or possibly spaghetti
- 1 c. grated Parmesan cheese
Direcciones
- Heat oil in heavy large saucepan over medium-high heat. Add in onion and garlic; saute/fry till soft and golden brown, about 5 min. Stir in tomatoes and wine. Simmer 10 min. Add in meatballs and basil. Reduce heat and simmer, uncovered, till meatballs are heated through and sauce is slightly reduced, about 15 min.
- Meanwhile, cook pasta in large pot of boiling salted water till just tender but still hard to bite. Drain; return to pot. Add in meatballs with sauce and 1/2 c. Parmesan cheese. Season with salt and pepper. Transfer to bowl; sprinkle with 1/2 c. Parmesan cheese.
- This recipe yields 4 servings.
- Comments: Cooked meatballs can be purchased at many supermarket deli or possibly meat departments. They make this dinner a snap to pull together. Toss a salad, then tuck chocolate wafers into scoops of orange sorbet for dessert.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 437g | |
| Recipe makes 4 servings | |
| Calories 991 | |
| Calories from Fat 160 | 16% |
| Total Fat 18.37g | 23% |
| Saturated Fat 5.98g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 105mg | 35% |
| Sodium 558mg | 23% |
| Potassium 777mg | 22% |
| Total Carbs 155.4g | 41% |
| Dietary Fiber 5.0g | 17% |
| Sugars 6.93g | 5% |
| Protein 38.28g | 61% |
