- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 large garlic cloves, finely chopped
- 2 14 1/2-ounce cans diced tomatoes with balsamic vinegar, basil, and olive oil
- 1 cup dry red wine
- 1 pound purchased cooked meatballs (see note above)
- 3/4 cup thinly sliced fresh basil
- 1 pound perciatelli or spaghetti
- 1 cup grated Parmesan cheese
- Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until soft and golden, about 5 minutes. Stir in tomatoes and wine. Simmer 10 minutes. Add meatballs and basil. Reduce heat and simmer, uncovered, until meatballs are heated through and sauce is slightly reduced, about 15 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain; return to pot. Add meatballs with sauce and 1/2 cup Parmesan cheese. Season with salt and pepper. Transfer to bowl; sprinkle with 1/2 cup Parmesan cheese.