Linguine with Meatballs and Tomato Sauce

It’s scorching hot in the Time Zone and at the Latitude Where I Live. Who wants to cook? I sure don’t. I cobbled this meal together in about 20 min. Look at this photo! Does this meal look difficult? That’s because it’s not. 

Linguine with Meatballs and Tomato Sauce.

Here’s how: 

Step 1: Take as many commercially made, frozen meatballs as required, placing them on a parchment-covered oven-proof sheet or tray at 350 deg. F in toaster oven or full oven. Bake 20 min., turning once.  

Step 2: As meatballs cook, add required amount of linguine to a large pot of well salted, boiling water, stirring occasionally so  linguine doesn’t stick. Test after 15 min., testing until al dente - literal meaning, “to the tooth,” or slightly firm when bitten. When pasta’s cooked to your liking, drain and rinse in hot water.  

Step 3: Open, heat, and pour one of the many varieties of delicious pasta sauce available on your grocer’s shelves. 

Step 4: Shake on a little Parmesan (shredded or powdered ... equally good) et voilà! That’s all there is to it. For some color and a dash of nutrition, cook a little kale or spinach to go with this. Each is quick and easy to cook. 

A homemade salad would be nice ... Dream on! Who wants extra work on a hot day such as this?