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Spaghetti & Meatballs

You knew this was coming.

We have chunky marinara, we have meatballs, we have spaghetti … We have dinner!

Breakfast – Banana Nut Muffins & apple

Lunch – Red Pepper Rice Go Lunch

A pack of chunky marinara, and 4 meatballs from the freezer.
Soften the marinara just to loosen in the bag. 10 seconds in the micro, or a couple passes under hot running water.
Empty the marinara into the pan with just a but of water to loosen. I use the bag as a vessel for the warm water to rinse all the goodies from the bag.
Gently warm the marinara over medium low heat.
Add the meatballs and cover to heat through.
Bring a small – 1 quart sauce pan salted water to a boil.
  • 2 ounces dry by weight – usually the scale overbalances
  • Or you can weigh, then get a feel for it and practice hand measuring
  • The hole in this utensil is for this measuring.
Measuring a serving of long pasta.
For long pasta I usually go for angel hair – no not a throwback to the 80’s nor a nod to my name. There are entirely practical reasons. It cooks faster, which is itself a point it it’s favor. But, cooking faster also means that the strands soften into the pot faster and you need less water since the strands will be fully submerged almost instantly. That also gives you a more even cook.
Once the pasta is cooked I remove the meatballs from the sauce temporarily.
I brought the pasta to the sauce and tossed them to marry.
Plated the pasta and sauce, topped with the meatballs and some parmesan. And a nice salad.

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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