I love spaghetti and meatballs. It's just about the most comforting food I can ever think of. And I make it during the winter and always have a batch in my freezer for those nights when I really crave some comfort food.
Now comes the summer, when the weather is hot and I don't want to stand over the stove and cook. Nope, too hot. So this is my version of quick, and by quick, I mean less than 30 minutes from fresh tomatoes to dinner! It's easy and so, so delicious. Just give it a try, you won't be disappointed.
4 medium to large tomatoes, roughly chopped (ripe). If using romas, you will need 6 or 7 tomatoes.
2 cloves garlic, minced
1/4 cup water
2 Tablespoons good olive oil
1 tsp. salt & black pepper
6 basil leaves, chopped
1 oz. freshly grated parmesan cheese
4 meatballs (I use frozen turkey meatballs from Trader Joes), optional.
Heat a skillet on medium, add olive oil. Add garlic cloves and let cook without burning, about 1 minute. You'll smell the garlic fragrance. Add chopped tomatoes and let simmer for about 5 minutes, stirring gently. Add salt and pepper. With the back of a wooden spoon, break up tomatoes a bit. I don't worry about this, I like chunky sauce. But, it helps to break down the tomatoes, if they aren't quite so ripe
Add water and let simmer on medium low for about 15-20 minutes. Add frozen meatballs here if using them. Cover pan for 3 minutes to cook meatballs.
Cook spaghetti as directed on package, drain. Add to skillet with the tomatoes and toss. Pour onto a platter, top with fresh basil and parmesan cheese.