Spooktacular pasta!
This recipe is inspired by Marcella Hazan’s famous tomato sauce.
Ingredients:
10- 15 quartered tomatoes depending on size. I would use Roma or Campari tomato variety.
6 tablespoons of butter
1 large onion cut in half
6 cloves of whole garlic
4 ounces of tomato paste
4 ounces of water
Store bought Italian meatballs
Mozzarella cut into small circles
Black olives cut into small circles
Directions:
Sauce:
In a large pot, add tomatoes, onion, garlic, tomato paste, and water. On medium high heat, bring to a simmer.
Using a wooden spoon, smash the tomatoes slightly. Reduce heat to low, add butter, and cover with a lid.
Allow to simmer stirring and smashing tomatoes every so often for about an hour to an hour and a half, until the sauce is reduced and rich and creamy.
Remove the onions, they can be served on the side if you like. Add salt to taste.
Eyeball meatballs and pasta:
Pre heat oven to 350 degrees Fahrenheit or to the temperature as directed by the meatball packaging. Cook meatballs in oven for about 22 minutes until golden.
Take out and place the mozzarella on the top of the meatballs. Place back in oven for 5 minutes.
Finish by adding the olive circles on top.
Boil 4 quarts of salted water. Add pasta (either spaghetti or bucatini- I used bucatini). Cook for 7 minutes of until al dente.
Toss pasta with sauce and arrange meatballs on top.
"Spooky Pasta Fun!"
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