I’d be the first to admit that pasta, with the exception of baked pasta dishes such as lasagna or macaroni and cheese, is better when cooked the traditional way; in a large pot of rapidly boiling water. However, it is possible to make decent pasta in the Sun Oven. I’d just say it’s something I’d save for emergency situations, camping, or when I need something to blog about.
One Pot Sun Oven Pasta and Meatballs
1 tablespoon olive oil
2/3 cup water
1 pound ground beef
1/3 cup plain dry bread crumbs
1/3 cup dry red wine
1 egg, lightly beaten
2 cloves garlic, minced
1/3 cup grated Pecorino Romano cheese
2 cups canned crushed tomatoes
Set Global Sun Oven out to preheat.
Coat a large oval roasting pan with cooking spray. Scatter pasta in the pan and toss with olive oil. Add water and 1/4 teaspoon salt.
Place bread crumbs in a large bowl and stir in wine, let sit until wine is absorbed. Stir in egg, garlic, 1/4 cup of the Romano cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add beef to bread crumb mixture and combine well with a fork. Form 16 even balls. Arrange meatballs on top of pasta in roasting pan. Season tomatoes with 1/8 teaspoon salt and and pepper to taste. Pour tomatoes over and around meatballs. Sprinkle remaining Romano cheese over tomatoes, cover and cook in Sun Oven until meatballs are cooked through, 1 to 1 1/2 hours. Serve immediately.
Makes 4 servings.