Italian Feast By Cinzetti's Recipe
Make Italian Feast By Cinzetti's Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Meatballs
Sauce
Salad
Method
Pasta Preparation
- 1
Cook the Pasta
In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Sauté Garlic and Tomatoes
In the same pot, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add halved cherry tomatoes and cook for 3-4 minutes until soft.
- 3
Combine Ingredients
Add the cooked penne pasta to the pot, along with fresh basil, grated Parmesan cheese, salt, and black pepper. Toss to combine and heat through for about 2 minutes.
Meatballs Preparation
- 4
Preheat Oven
Preheat your oven to 400°F (200°C).
- 5
Mix Ingredients
In a large bowl, combine ground beef, Italian breadcrumbs, egg, grated Parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper. Mix until just combined.
- 6
Shape Meatballs
Form the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
- 7
Bake Meatballs
Bake the meatballs in the preheated oven for 20-25 minutes, until cooked through.
Sauce Preparation
- 8
- 9
Make the Sauce
Add the canned crushed tomatoes, dried oregano, dried basil, salt, and black pepper to the saucepan. Stir to combine and let simmer for 15-20 minutes.
- 10
Combine with Meatballs
Once the meatballs are done baking, add them to the sauce and let them simmer together for an additional 5-10 minutes.
Salad Preparation
- 11
Prepare the Salad
In a large bowl, combine mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.
- 12
Make Dressing
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper.
- 13
Toss Salad
Drizzle the dressing over the salad and toss gently to combine. Serve immediately.