Using pantry and freezer components makes this dinner a snap. The meatballs are Rosina’s home style and the sauce is Rao’s tomato and basil. The meatballs defrost while cooking in the sauce which I supplement with chili flakes, garlic powder, and dried oregano. We always buy Barilla pasta which was on sale this week at Smart and Final for $.50/lb.

By the time the pasta is al dente the meatballs are warmed through. I remove the meatballs and finish cooking the spaghetti in the sauce with the addition of some pasta water. I put the sauced pasta in the bowls, followed by the meatballs. Then I put a dollop of residual sauce over the meatballs. The final touches are grated Parmesan cheese, a drizzle of olive oil, and a rosette of basil.