Perciatelli Pasta

Preheat the oven to 400°F. Heat 2 medium to large pots of salted water to boiling on high. Wash and dry the fresh produce. Empty the canned tomatoes into a large bowl. Break up the tomatoes with your hands, or chop them by carefully using the sharp edge of the can’s lid. Peel and mince the garlic. Finely chop the thyme, oregano, and parsley leaves. Lightly beat the egg. Peel and small dice the onion.

Add the quinoa to one of the pots of boiling water. Cook 11 to 12 minutes, or until tender. Drain thoroughly.

In a medium bowl, combine the drained quinoa, egg, flour, thyme, oregano, and half of each of the Parmesan cheese, parsley, garlic, and onion. Season with salt and pepper and stir to blend. Coat a baking sheet with a layer of olive oil. Using wet hands, form the mixture into about 9 balls, and place them directly on the oiled baking sheet. Bake in the oven 7 to 9 minutes, or until browned.

While the “meatballs” bake, in the empty pot used for the quinoa, heat some olive oil on medium-high until hot. Add the remaining onion and garlic and season with salt and pepper. Cook 2 to 3 minutes, or until softened, stirring occasionally. Add the canned tomatoes. Cook 3 to 5 minutes, or until slightly thickened, stirring occasionally. Season with salt and pepper to taste.

Gently transfer the baked quinoa “meatballs” to the sauce. Cook them in the sauce for about 2 to 3 minutes, stirring very gently so as to not break the “meatballs.” Meanwhile, add the perciatelli pasta to the pot of boiling water. Cook 7 to 9 minutes, or until al dente. Drain thoroughly.

Transfer the drained pasta to a medium bowl, along with some of the sauce and half the remaining Parmesan cheese. (You may have extra sauce—just save it for another use.) Toss to coat the pasta in the sauce. Divide the pasta and “meatballs” between bowls or plates. Garnish with the remaining Parmesan cheese and parsley. Enjoy!