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