Spaghetti with Meatballs
This dish is the essence of Italian cooking —comforting, hearty and sure to please.
How to Cook Pasta
You can ruin a good pasta dish if you don’t cook the pasta properly. The most common error is not using enough water to boil the pasta — with the result that it cooks unevenly and sticks together.
To cook 8 to 12 oz (250 to 375 g) of pasta: Using a large pot, bring 12 cups (3 L) of water to a full rolling boil. Add up to 1 tsp (5 mL) salt and all the pasta at once. (Do not add oil.) Stir immediately to prevent pasta from sticking. Cover with a lid to return water quickly to full boil. Then uncover and stir occasionally. Taste to see if pasta is al dente, or firm to the bite. Drain immediately. Unless directed otherwise, never rinse pasta — this chills it and removes the coating of starch that helps sauce cling to pasta. Return to pot or place in large warmed serving bowl; add the sauce and toss until well coated. Serve immediately.
Total Timeunder 2 hours
Recipe Coursemain course
Dietary Considerationdiabetic, peanut free, soy free, tree nut free
Taste and Texturecheesy, garlicky, herby, savory
Type of Dishdry pasta
In a large saucepan, combine tomato sauce and meatballs; bring to a boil. Reduce heat, cover and simmer for 15 minutes.
Cook pasta in a large pot of boiling water until tender but firm; drain well and toss with sauce. Place in serving bowls and sprinkle with Parmesan cheese.
2006 Johanna Burkhard