Serves 4
1 | tablespoon olive oil |
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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.
Tony Rosenfeld