Spaghetti and Meatballs Puttanesca

Ingredients

• 2 teaspoons anchovy paste 
• 1 teaspoon bottled garlic minced
• 1 tablespoon capers 
• 0.5 teaspoon basil dried
• 2 tablespoons kalamata olives coarsely chopped
• 1  lemon wedges seeded
• 32  precooked meatballs frozen italian-style divided
• 26 oz fire-roasted tomato garlic pasta sauce divided
• 0.5 teaspoon pepper dried red crushed
• 8 ounces pasta like spaghetti uncooked

Equipment

• bowl
• sauce pan
• plastic wrap
• microwave

Directions

1. Cook spaghetti according to package directions; drain.
2. Meanwhile, combine half the meatballs, two-thirds of the pasta sauce, and next 6 ingredients in a medium saucepan. Squeeze juice from lemon wedge into sauce; bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally.
3. Combine remaining meatballs and pasta sauce in a glass bowl. Cover with plastic wrap; fold back a small edge to allow steam to escape. Microwave at HIGH 1 1/2 minutes or until hot.
4. To serve, divide spaghetti evenly among 4 serving plates. For plain servings, spoon microwaved sauce over 2 portions. For grown-up servings, spoon seasoned sauce over remaining 2 portions.
5. Sprinkle all 4 portions with Parmesan cheese, if desired.
6. Shopping Note: Anchovy paste is typically located near canned tuna and anchovies. After opening, store it in the refrigerator up to 6 months.
7. MENU IDEA FOR 4 * Spaghetti and Meatballs Puttanesca * Caesar salad
8. GROCERIES NEEDED Check staples: bottled minced garlic, dried crushed red pepper, dried basil, shredded Parmesan cheese * 1 (8-oz.) package spaghetti * 32 Italian-style frozen, precooked meatballs * 1 (26-oz.) jar fire-roasted tomato garlic pasta sauce (we tested with Classico) * 1 small jar kalamata olives * 1 small jar capers * 1 tube anchovy paste * 1 lemon * 1 (15-oz.) package complete Caesar salad kit