4 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped
1 (6-ounce) can no-salt-added tomato paste
1/2 teaspoon salt
1/8 teaspoon dried crushed red pepper
12 ounces spaghetti, uncooked
How to Make It
Combine first 9 ingredients, stirring well. Shape mixture into 18 (1 1/2-inch) balls. Coat a large nonstick skillet with cooking spray. Place over medium-high heat until hot. Add meatballs; cook 10 minutes or until browned on all sides, turning occasionally. Remove meatballs from skillet. Drain and pat dry with paper towels.
Coat a Dutch oven with cooking spray; add oil. Place over medium heat until hot. Add onion; saute 5 minutes or until onion is tender. Add tomato and next 3 ingredients; cover and cook 30 minutes, stirring often. Add meatballs, and cook 30 additional minutes.
Cook pasta according to package directions, omitting salt and fat; drain. Place in a large serving bowl. To serve, spoon meatball mixture over pasta.
Oxmoor House Cooking Light Collection
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