Italian-style meatballs in a quick tomato sauce, built on what the shelf holds. These come seasoned and ready, so you just warm them in sauce and toss with pasta. Dinner in thirty minutes.

Serves 2. 30 minutes, 10 at the stove.

About 610 calories a serving, 25 g protein, 88 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil for the pasta. While it heats, mince 2 cloves garlic and warm 1 tablespoon oil in a large skillet over medium-high heat.
2. Add the minced garlic and cook until fragrant, about 30 seconds. Pour in 1 can (14 oz) canned tomatoes, breaking them up with a wooden spoon, and add the meatballs.
3. Simmer the meatballs in the sauce for 15 minutes, stirring occasionally, until they are heated through and the sauce reduces slightly. Taste and season with salt and pepper.15 min
4. When the water boils, add 8 oz pasta and cook until al dente according to package directions, stirring occasionally while the sauce simmers. Drain the pasta and divide between two bowls.
5. Spoon the meatballs and sauce over the pasta and serve.

Note Swap the canned tomatoes for tomato paste mixed with water if you have it on hand. Leftovers keep refrigerated for three days and reheat gently on the stovetop. Serve with grated Parmesan and crusty bread to soak up the sauce.