Ingredients
1 pound orecchiette
1 tablespoon olive oil
1 bag frozen meatballs (cocktail preferably)
2 garlic cloves, crushed
2 pints (4 cups) grape tomatoes (halved)
1/2 cup chicken broth
1/2 cup parmesan cheese
basil or parsley
Preparation
Bring a large pot of salted water to boil, cook pasta, drain, return to pot.
Meanwhile, heat oil in 12 in skillet over hight heat, add meatballs and cover, turning until browned (3 min).
Stir in garlic, tomatoes, and broth, simmer covered until tomatoes are soft (5 min).
Season with salt and pepper, toss with pasta. Add parmesan and basil.
