casarecce and mini meatballs in roasted cherry tomato sauce

So I *think* this beautiful meal was meant to serve at least six people, but, friends? Three made it disappear. WE NEEDED THE LOVE. I’m thinking you might need some, too. How are you?

I’ve always swooned over a roasted cherry tomato sauce for my pasta…and now having small meatballs coated in that sweet, sweet sauce kinda took me the hell over the edge. Let’s do this.

Preheat oven to 400

for the meatballs

-1 lb ground beef
-3 garlic cloves, minced
-1/4 cup breadcrumbs
-1/4 cup finely grated parmesan
-1/2 tsp oregano (fresh or dried, or any other herb you like)
-1 egg
-salt and pepper

Mix all ingredients together, but be careful not to over mix. With wet hands, form mini meatballs and shallow fry them. You’ll want to brown them but not overcook them. Set aside til sauce is ready.

for the sauce

-glug of olive oil
-2 sprigs of oregano or rosemary or bay leaves
-few garlic cloves, sliced
-14 oz fresh cherry tomatoes, colorful variety if available
-14 oz can cherry tomatoes with juice (mutti) OR just double up on fresh cherry tomatoes
-1/2 pound pasta/8 oz, cooked separately in salted water
-1/2 cup grated parm

In a roasting pan, toss cherry tomatoes, garlic, and sprigs in a generous amount of olive. Season with a little salt and red pepper. Roast til bursting, about 35-40 minutes.

Mash them.

Add your meatballs and stir til well coated with the sauce, then bake in the oven another 15 minutes. Toss in the pasta and add plenty of parmesan.

And by all means, be comforted by 1-4 bowls of this.