Italian Spaghetti with meatballs, sautéed sweet onion bell pepper, spinach, black olives, and all wrapped in pesto and pomarola sauce.
IT IS INCREDIBLE!
I want to say about 10 years ago now my husband and I discovered a Italian street food restaurant in our town. They had homemade gelato, Italian cream sodas, and the food… WOW! There was a lot of wraps, and bowls with many different vegetables, meats, and sauces. One that stood out and was my absolute favorite had sausage, spinach, sautéed onions, bell peppers, fresh spinach with a pomelo sauce. It actually came in a wrap but I asked for it in a bowl with noodles. It was so insanely delicious but unfortunately the restaurant didn’t last because of location. Which is a total bummer for many reasons. Well I often think about that dish so I finally decided to give it a go myself!
A lot of it is by memory and I have to say I really feel I NAILED IT! A fresh Tuscan tomato sauce,
fresh Pesto sauce,
with my juicy meatballs OOOH MAN, you have to try it! It can take a bit of time because we will be making fresh sauce and meatballs but if you want to cut it into two days you can make the sauce on day one and then continue the meal the next day or couple days.
The sauces are key to the flavor and really not hard at all. Here are the links to them.
Here are my juicy, crunchy, and MOIST meatballs. Yes all those at once.
I love to serve with Focaccia Bread and a delicious red wine.
Ok lets get this meal started!
Italian Street Pasta!
Ingredients
To Start, go to the links above to see ingredients and directions for the Meatballs, Pomarola Sauce, and Pesto Sauce. Make all these ahead to assemble.
- 1 box spaghetti noodles, cooked al dente
- 1/4 sweet onion, thinly sliced
- 1/2 red or orange bell pepper, thinly sliced
- 1/4 cup black olives, sliced
- 1 cup spinach
- 1 tbsp. olive oil
- 1 cup mozzarella cheese, shredded
Instructions
- To assemble. Sautee the onions and bell pepper in 1 tbsp. of olive oil for about 5 minutes.
- Cooke the spaghetti noodles in salted water for 8 minutes or till al dente, drain and put back into the pot. Add the sautéed onions, and peppers. Now add the meatballs, black olives, 1 cup of mozzarella and spinach. Toss with 1 1/2 cups of the Tuscan sauce, and 1/2 cup of pesto sauce. Finish off with fresh cracked pepper and parmesan cheese.
- ENJOY!
