Name: Spaghetti and Meatballs
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 -8 servings
Ingredients: 24 vegan meatballs; 1 tsp extra virgin olive oil; 1 pound dry spaghetti (I use thin (whole wheat spaghetti, but use the regular by all means)); For the marinara:; 1 28- oz can San Marzano tomatoes (removed to a bowl and crushed with your fingers.); 1 leaves sprig basil (about 6 large); 7 cloves of garlic (thinly slivered); 1 tspred pepper flakes or crushed red pepper; 1/4 cup extra virgin olive oil; Salt to taste