- 1 box bowtie pasta or veggie spiral pasta (we used spiral pasta, my son’s favorite)
- 1 bag turkey meatballs (Aldi’s are good and good price, or make your own)
- 1-2 green pepper
- 1-2 red pepper
- 7-8 tomatoes (or already made tomato sauce)
- Roma tomatoes (or use chunky tomato sauce)
- Garlic to taste
- Basil to taste
- Oregano to taste
- Tomato Sauce
Step 1 – If you are using already made or store-bought tomato sauce, skip this step.
Take 6-7 tomatoes (or as many as you want – think make more and freeze for later), peel, core, and remove seeds. Rinse. Place in saucepan. Add garlic, basil, and oregano to taste. Bring to slight boil and then simmer for 30 to 60 minutes. There you go – fresh tomato sauce. I keep it a little chunky instead of adding additional tomatoes.
Step 2 – Cook pasta per instructions. Hearty pasta is better since using meatballs.
Prepare meatballs in the over while cooking the pasta. If using freshly made they will take less time that frozen but the frozen do not take long. Removed from oven and keep warm until ready to serve or toss with pasta after drained to mix.
Once pasta is made, drain. Return to saucepan. Add desired amount of pasta sauce (or you can do this individually after you have served it). Add red and green peppers to taste. (We like ours crunchy so we don’t cook them long.) Put pasta in serving bowls, add peppers, Roma tomatoes if desired, meatballs, and then sprinkle with Parmesan cheese. Yummy, low fat, colorful, simple pasta!