Ingredients
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8 ounces whole-wheat spaghetti
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4 cups chopped ripe tomatoes (about 1 3/4 pounds)
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1 cup chopped fresh basil, plus more for garnish
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3 cloves garlic, minced
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3 tablespoons extra-virgin olive oil, divided
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16 fully cooked refrigerated Italian-style chicken meatballs (see Tip)
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¼ cup finely grated Parmesan cheese
Directions
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Bring a large pot of water to a boil. Cook spaghetti according to package directions. Drain.
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Meanwhile, combine tomatoes, basil, garlic and 2 tablespoons oil in a medium bowl.
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Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add meatballs and cook, stirring occasionally, until starting to brown, 3 to 5 minutes. Remove from heat; add the tomato mixture and toss to coat. Serve the spaghetti with the meatballs and sauce, topped with Parmesan. Garnish with more basil, if desired.
