1/4 cup chopped sun-dried tomatoes (the kind that are preserved in oil)
1/4 cup sliced green olives
1/4 cup chopped fresh basil or parsley
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.