2 tbsp extra-virgin olive oil
1/2 cup chopped onions
2 cloves garlic, minced
1 can diced tomatoes with juice (I use the ones seasoned with
basil and oregano)
2 tbsp tomato paste
2 cans reduced sodium chicken broth
1 tbsp Italian Seasoning
A couple of dashes of Texas Pete hot sauce
A pinch of red pepper flakes
Meatballs (I am a really big fan of the frozen Armour
Italian-style meatballs, for a quick meal)
1/4 cup freshly grated Parmesan cheese
1 1/2 cup Ditalini pasta
Couple pinches of salt
Pinch of dried oregano
Pinch of dried basil
Directions:
Heat the olive oil in a medium saucepan over medium-high heat.
Add the onions and saute until translucent, about 3 minutes, adding a little
bit of salt.
Add the garlic to the pan and saute together with the onions for
1 minute. Then add the meatballs, can of diced tomatoes, chicken broth, tomato
paste, Italian seasoning, red pepper flakes and dashes of hot sauce. Simmer for
15 minutes.
While still simmering, add the Parmesan cheese and Ditalini
pasta and continue to simmer another 15 minutes.
Remove
pan from stove top, add dried oregano and basil. I like to also add some
freshly grated Pecorino Romano, but that's just preference.
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