Spaghetti and Bite-Size Meatballs

It’s basic enough to make once a week, but the chunky marinara with slivers of garlic and basil give it a fresher, fancier feel. Add it to your repertoire and call it your family’s secret recipe.

SERVES: 2 to 4

INGREDIENTS:

MEATBALLS

• ½ pound ground beef
• ¼ cup plain bread crumbs
• 1 large egg, lightly beaten
• 5 tablespoons grated ParmigianoReggiano cheese
• ½ teaspoon minced garlic
• ½ teaspoon salt
• ⅛ teaspoon freshly ground pepper
• 1 tablespoon finely chopped fresh flat-leaf parsley ¼ teaspoon dried oregano
• 1 tablespoon olive oil

MARINARA SAUCE

• 3 large garlic cloves, thinly sliced
• 2 tablespoons olive oil
• One 28-ounce can whole tomatoes, drained and chopped Salt and freshly ground pepper
• 1 tablespoon unsalted butter
• 5 basil leaves, torn into pieces

PASTA

• One 8-ounce package spaghetti
• Freshly grated Parmigiano-Reggiano cheese, for serving

INSTRUCTIONS:

1. Make the meatballs: In a large bowl, combine all the ingredients except the olive oil, mixing gently with your hands.
2. Rinse your hands with cool water, then lightly shape the meatball mixture into balls the size of a grape.
3. In a large, heavy skillet, heat the olive oil over moderately high heat.
4. Working in batches, arrange the meatballs in the skillet in a single layer and cook, turning a few times, until richly browned on all sides, about 8 minutes total, being careful not to burn them. Transfer to a plate and set aside.
5. Make the marinara sauce: In a large saucepan, cook the garlic in the olive oil over moderate heat until golden, about 30 seconds.
6. Turn the heat up to high; add the tomatoes and a large pinch of salt. Bring to a simmer, then turn heat down to moderately low. Cook, stirring occasionally, until the sauce is thick, 15 to 20 minutes.
7. Add the butter and basil to the saucepan, stirring to melt the butter. Add salt and pepper to taste.
8. Add the meatballs to the saucepan, stirring to combine. Simmer until heated through, about 5 minutes longer.
9. Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain.
10. Add the spaghetti to the saucepan with the marinara and meatballs and toss to coat. Transfer to a large bowl and serve, passing the cheese at the table.