Food & dining
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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