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Meatballs and Farfalle

  • 5–10 minutes prep time
  • 10-15 minutes cook time
  • Serves 6-8
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  • Ingredients

    1/2 cups chopped white onion
    3 cloves garlic
    1 cup sliced cherry tomatoes
    2 (14.5 oz) cans of crushed tomatoes
    1 cup heavy cream
    2 teaspoons red pepper flakes
    4 cups farfalle
    3 cups baby spinach
    3 tbsp parmesan (to garnish)
    2 tbsp olive oil
    Salt and pepper

  • Directions

    1. Finely chop the onion and run the garlic through a garlic press.
    2. Bring a pot of salted water to a boil. Once the water has come to a boil, add the pasta. Cook for 7-8 minutes, until al dente. You want to slightly undercook the pasta. Then drain the pasta and set aside. As soon as you put the water on the boil, start to prepare the rest of the dish.
    3. Heat the olive oil in a dutch oven over medium-high heat.
    4. Add the onions, season with salt and pepper, and saute. After 2 minutes, add the garlic and the sliced tomatoes. Saute for another 2 minutes.
    5. Stir in the crush tomatoes, cream, and red pepper flakes.
    6. Bring to simmer and add SIMEK’S frozen meatballs.
    7. Add the drained pasta to the sauce, along with the spinach (tear it up as adding it).
    8. Let the pasta and spinach simmer in the sauce for 2 minutes over medium heat.
    9. Serve with a sprinkle of parmesan.