1 (26-oz.) jar fire-roasted tomato garlic pasta sauce, divided
2 tablespoons coarsely chopped kalamata olives
1 tablespoon capers
2 teaspoons anchovy paste
1 teaspoon bottled minced garlic
1/2 teaspoon dried crushed red pepper
1/2 teaspoon dried basil
1 lemon wedge, seeded
Shredded Parmesan cheese (optional)
How to Make It
Cook spaghetti according to package directions; drain.
Meanwhile, combine half the meatballs, two-thirds of the pasta sauce, and next 6 ingredients in a medium saucepan. Squeeze juice from lemon wedge into sauce; bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally.
Combine remaining meatballs and pasta sauce in a glass bowl. Cover with plastic wrap; fold back a small edge to allow steam to escape. Microwave at HIGH 1 1/2 minutes or until hot.
To serve, divide spaghetti evenly among 4 serving plates. For plain servings, spoon microwaved sauce over 2 portions. For grown-up servings, spoon seasoned sauce over remaining 2 portions. Sprinkle all 4 portions with Parmesan cheese, if desired.
Shopping Note: Anchovy paste is typically located near canned tuna and anchovies. After opening, store it in the refrigerator up to 6 months.
MENU IDEA FOR 4 * Spaghetti and Meatballs Puttanesca * Caesar salad
GROCERIES NEEDED Check staples: bottled minced garlic, dried crushed red pepper, dried basil, shredded Parmesan cheese * 1 (8-oz.) package spaghetti * 32 Italian-style frozen, precooked meatballs * 1 (26-oz.) jar fire-roasted tomato garlic pasta sauce (we tested with Classico) * 1 small jar kalamata olives * 1 small jar capers * 1 tube anchovy paste * 1 lemon * 1 (15-oz.) package complete Caesar salad kit
NOTE: Nutritional analysis is for grown-up entrée servings. For plain servings, nutritional analysis is as follows: CALORIES 616 (48% from fat); FAT 6g (sat 1g, mono 1g, poly 4g); PROTEIN 30g; CARB 3g; FIBER 7g; CHOL 67mg; IRON 6mg; SODIUM 1620mg; CALC 124mg