Spaghetti and meatballs is about as classic as it gets, so of course Chef Joe had to break the rules a little. A shower of crushed Pesto Tantos on top adds crunch and a bright hit of basil to every forkful.
INGREDIENTS
- Sasto Family Red Sauce (recipe in Chef Joe Sasto's cookbook, Breaking the Rules: A Fresh Take on Italian Classics)
- Meatballs (recipe in Breaking the Rules)
- 1 lb spaghetti
- Grated parmesan, for serving
- Pesto Tantos, crushed, for serving
DIRECTIONS
- Make the Sasto Family Red Sauce and meatballs using the recipes from Breaking the Rules.
- Cook the spaghetti according to the package directions until al dente. Drain and toss with the red sauce.
- Top with meatballs and grated parmesan.
- Finish with a generous sprinkle of crushed Pesto Tantos for an extra crunchy, herby bite.
