Zuppa di Polpettini

By cirql8or

Recipe courtesy Dan Smith and Steve McDonagh

Ingredients

• 2 tablespoons olive oil
• 2 large garlic cloves, minced
• 3 (28-ounce) cans peeled pear tomatoes
• 2 tablespoons chopped parsley
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1 teaspoon black pepper
• Meatballs, recipe follows
• 1 (10-ounce) package frozen sweet peas, thawed
• 1 pound ditalini pasta, cooked al dente
• Grated Romano, for garnish
• Italian bread, for serving

Details

Servings 12
Adapted from foodnetwork.com

Preparation

Step 1

Pour the olive oil into a large heavy bottomed pot with the garlic. Place over a medium flame and let the garlic brown. Be careful not to let it burn. Put the tomatoes through a blender to liquefy. Add to the browned garlic along with the parsley, oregano, salt and pepper. Bring the tomato mixture to a boil, reduce to a simmer and carefully drop the meatballs into the sauce. Let simmer for 1 hour.

Add the peas and the cooked pasta and serve hot with grated cheese. Serve with Italian bread, if desired.