Heat olive oil in Sautee skillet and add meatballs. Heat meatballs and add fresh garlic when meatballs are warm.
Remove tomatoes from can and lightly whisk to smash up tomatoes, but make sure to leave some medium to large size pieces in the sauce. Add tomato sauce to skillet to heat and let meatballs cook in the tomato sauce.
Dip precooked pasta in separate pot of boiling water, shake to drain and add to skillet of sauce and meatballs to coat pasta.
Place all items in serving bowl and arrange the meatballs on top of pasta. Garnish with fresh basil.
Ingredients
6 oz Piancone® Pasta, Penne, cooked
5 1/2 oz Piancone® Italian tomatoes with Basil
4 2 oz Roma® Meatballs
3 Peak Fresh Produce® Basil Leaves
1 tsp Roma® Minced Garlic in Oil
1 tbsp Piancone® Oil, Olive
Chef John Arnold - Brand Specialist/Executive Chef, Performance Foodservice - Somerset
