Prep 10 mins
Cook 15 mins
I make the "meatballs" for this dish from leftover hamburgers from my "Grilled Onion Cheeseburgers". I also use the leftover grilled onion slices from that recipe. This is like grilling once to dine twice. It's a smart way to use the grill, and an easy way to enjoy two deliciously different meals. These two perfect partners - beef and onions - are grilled once, but twice the amount you need for one meal. Enjoy half one night and save the other half for another night during the week. However, feel free to use your own version of meatballs for this recipe or your own leftover grilled hamburgers.
- 4 hamburger patties (grilled and leftover from my Grilled Onion Cheeseburgers recipe or your own leftover grilled burgers)
- 3 tablespoons olive oil
- onion, slices grilled and cut in half (leftover from my Grilled Onion Cheeseburger recipe or grill your own onion slices)
- 3 cups fresh tomatoes, chopped
- 1⁄2 cup fresh basil, chopped
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 4 1⁄2 cups uncooked regular penne pasta or 4 1⁄2 cups whole wheat penne
- salt, to taste
- pepper, to taste
- parmesan cheese, shredded
- Cut each burger into 6 equal pieces.
- Heat oil in large nonstick skillet over medium heat; add burger pieces, onions and tomatoes.
- Cook 8-10 minutes or until burgers are heated through, stirring frequently.
- Stir in basil, salt and pepper.
- Set aside.
- Meanwhile, cook pasta according to package directions; drain and return to pot.
- Add beef mixture, toss to coat.
- Season with salt and pepper, as desired.
- Sprinkle with cheese, as desired.
- Tip: Eight cups cooked corkscrew (rotini) pasta may be substituted for penne.