I love pasta, I won’t deny that. Cheap, fast and versatile!
Kitchen Cupboard Raid Part #2
1 26-ounce jar spaghetti sauce (I used organic with mushrooms)
2 Tbsp well rinsed and drained capers
1/2 cup drained, then rinsed in hot water and drained again, marianted artichokes, diced up
1 Tbsp organic basalmic vinegar
12 frozen medium sized turkey meatballs
12-ounces small pasta shapes
Lots and lots of Parmesan cheese
Heat the sauce up in a medium saucepan, with the meatballs added. Meanwhile bring a bit pot of water to a boil and cook the pasta for time on package. Drain and toss, add Parmesan cheese liberally.
Serve with heated up cheesy foccacia bread.