Tyson meatballs, fully cooked and ready to go, make a weeknight dinner that asks only for a quick tomato sauce and pasta. These go from freezer to table in twenty minutes, no fussing required.

Serves 2. 20 minutes, 18 at the stove.

About 330 calories a serving, 11 g protein, 51 g carbohydrate, 9 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil and add 4 oz pasta. Stir and cook until al dente according to package instructions, then drain, reserving one cup of the cooking water.12 min
2. While the pasta cooks, warm 1 tablespoon oil in a large skillet over medium-high heat. Add the Tyson meatballs (they thaw and warm as you cook) and sear for about two minutes on each side until lightly browned, then push to one side of the pan.5 min
3. Mince 2 cloves garlic and add to the empty side of the pan, stirring for thirty seconds until fragrant. Pour in one 14 oz can of crushed tomatoes, add a pinch of salt and pepper, and simmer for three to four minutes while the pasta finishes.4 min
4. Toss the warm pasta with the meatballs and sauce, adding a splash of the reserved cooking water to loosen it if needed. Tear a handful of fresh basil over the top and serve at once.

Note Swap the basil for a pinch of dried oregano if you have it. Leftovers keep in the fridge for three days and reheat gently on the stove with a splash of water. Finish with grated Parmesan at the table.