Mild italian meatballs simmer in tomato sauce while pasta cooks, a weeknight dinner that needs only what's in the pantry and what's on this shelf. The meatballs stay tender and the sauce deepens as they braise together.

Serves 2. 30 minutes, 10 at the stove.

About 840 calories a serving, 33 g protein, 124 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Chop 1 small onion and mince 2 cloves garlic. When the oil shimmers, add the onion and garlic, stirring until fragrant, about 2 minutes.2 min
2. Pour in one 14-ounce can of crushed tomatoes with their juice. Add the meatballs from the package, breaking them apart gently if they stick together. Bring the sauce to a simmer, then lower the heat to maintain a gentle bubble. While the sauce simmers, start a pot of salted water for the pasta.15 min
3. The meatballs are done when the sauce has thickened slightly and the flavors have melded, about 15 minutes. Taste and season with salt and pepper.
4. Cook 8 ounces of pasta in the boiling salted water until al dente, then drain. Divide the pasta between two bowls and spoon the meatballs and sauce over the top.

Note Swap the canned tomatoes for tomato paste thinned with water if that's what you have. Leftovers keep in the refrigerator for three days and reheat gently on the stovetop with a splash of water. Serve with grated cheese and a green salad if you have one.