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| Pasta with Sauteed Tomatoes and Meatballs |
The Recipe:
The Tools:
- Large Stock pot for boiling water
- Sharp Knife
- Large Heavy Bottom Skillet
The Ingredients:
- Pasta - I used linguine for this recipe
- 1 Package Cherry Tomatoes
- 1 Recipe Meatballs
- 4 Garlic Cloves - Minced
- 1 Cup Dry White Wine
- Olive Oil
- Salt and Pepper
- Fresh Parsley
- Grated Parmesan
The Method:
To start, boil a large pot of salted water. The salt is important. Aside from helping the water boil faster, it will impart some extra flavor to the pasta. When the water is ready, add the linguine. You'll want it to be cooked to a perfect al dente, so no more than 10 or 11 minutes in the water.
Make the meatballs and have them under the broiler while everything else is cooking. If you time it right, everything should be done around the same time.
In a heavy bottom skillet, saute the tomatoes in olive oil with salt and pepper over medium heat. When the tomatoes start to blister, add the garlic. When the garlic begins to brown, stir in the white wine. Let the wine reduce enough to thicken to make a sauce. You don't want it to reduce by half, just enough to thicken a little.
By now, the pasta and meatballs should be ready. Add everything to the skillet and stir to combine.
This dish is great served family style from a large bowl. Once you get it transferred to the bowl, garnish with some fresh basil and fresh grated Parmesan.
Happy Eating!
