Ingredients
1 Pack
Carando Spicy Sicilian Meatballs
1 Pack
1 Pound
Bucatini Pasta
1 Pound
1/4 Cup
Olive Oil
1/4 Cup
6 Cloves
Fresh Garlic, Minced
6 Cloves
1 Tsp.
Crushed Red Pepper
1 Tsp.
5
Anchovy Filets, Chopped
5
1
Small Yellow Onion, Minced
1
1/2 Cup
Kalamata Olives, Pitted, Chopped
1/2 Cup
1/4 Cup
Capers, Drained
1/4 Cup
28 Ounces
San Marzano Tomatoes, Crushed
28 Ounces
1/4 Cup
Fresh Basil, Chopped
1/4 Cup
1/4 Cup
Parmesan Cheese, Grated
1/4 Cup
Directions
Cook the meatballs according to instructions on the package, reserve.
Heat a large heavy pan over medium-high heat, add the garlic, crushed red pepper, anchovy, and onion, cooking until just tender.
Add the olives, capers, and tomatoes, and simmer for about 15 minutes.
Bring a large pot of water to a rolling boil.
Boil the pasta until al dente.
Drain the pasta, and toss with the sauce, the meatballs, and the basil.
Transfer to a platter, garnish with the Parmesan cheese, and serve immediately.
Life is Delicious. Savor It.
