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Sunday Supper

Recipe for meatball subs with spicy peppers and pecorino

Karoline Boehm Goodnick for The Boston Globe

Serves 4

1tablespoon olive oil
1clove garlic, finely chopped
1teaspoon chopped fresh rosemary
1can (14 ounces) diced tomatoes
14cooked meatballs, cut in half
1cup broth and greens from cooking meatballs
2canned hot cherry peppers, stemmed, seeded, and coarsely chopped
Salt and black pepper, to taste
4sub rolls, split horizontally
½cup grated pecorino
2cups baby arugula, tough stems discarded

1. In a large skillet over medium-high heat, heat the oil and garlic. Cook, stirring, for 1 minute, or until the garlic becomes fragrant. Add the rosemary, tomatoes, meatballs, broth, and greens. Lower the heat to medium, cover the pan, and simmer for 5 minutes, turning the meatballs halfway through cooking, or until they are hot.

2. Stir in the cherry peppers, salt, black pepper. Set a roll on each of 4 plates, spoon the meatballs into them, and sprinkle with pecorino. Top with arugula.

Tony Rosenfeld

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