Yield
Makes 4 servings

How to Make It

Order 8 large meatballs (2 to 2 1/2 inches in diameter; order extra if the restaurant makes them smaller). Cook 1 pound of spaghetti al dente. Drain the spaghetti and toss it with 1/4 to 1/3 cup store-bought pesto. Add 1/4 cup chopped sun-dried tomatoes (the kind that are preserved in oil) and 1/4 cup sliced green olives, if desired. Toss the pasta with 1/4 cup chopped fresh basil or parsley. Divide into 4 portions and top each with 2 meatballs.

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