<\/span>1 lb of dry spaghetti (get the good quality pasta!)<\/em><\/span><\/p><\/li><\/span>2 tbsp of salt<\/span><\/p><\/li><\/span>1 liter of passata (italian tomato puree)<\/em><\/span><\/p><\/li><\/span>1 tbsp of balsamic vinegar<\/span><\/p><\/li><\/span>1 handful of basil leaves<\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>- Preheat the oven to 400 F. Cover a baking sheet with a sheet of parchemin paper. When the oven is hot, place the meatballs on the baking sheet and cook in the oven for 20 minutes.<\/li>
- In the meantime, bring a large pot of water (3 + liters)<\/em> to a boil. Add the salt in the pot and then the spaghettis. Let the pasta cook in a constant boil to ensure that they do not stick together.<\/li>
- In the meantime, heat the passata in a deep skillet under medium heat. When the passata is hot, add in the balsamic vinegar.<\/li>
- When the pasta are 2 minutes before al dente (as indicated on the package)<\/em>, collect 1 cup of pasta water and strain the pasta. Add the pasta to the passata and mix. Lightly cut the basil by hand and add to the pasta. Mix for a total of 1-2 minutes. If too dry, add some pasta water.<\/li>
- The spaghetti is now done! Separate the pasta into 4 portions and top with 6 meatballs each. Optionally, top with your choice of chili flakes, freshly grated parmesan cheese, parsley, or basil.<\/li><\/ul><\/div>
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