Sometimes inspiration hits fast, and impatience wins. That was me last night in my kitchen, fueled by a recent story about Columbus’ newest Italian restaurant, Amata, set to open on Main Street by mid-January. Renovations are nearly complete, and the cousins behind the restaurant – Ronnie Gashi and Florian Imeri – are bringing a “beloved” dining experience to town. From authentic Italian sauces to an extensive Italian wine list, the restaurant promises both tradition and a touch of European charm.
Could I wait to taste it? Absolutely not. So, armed with a New York Times Cooking recipe, I set out to make spaghetti and drop meatballs. Let me be clear: I have nothing on true Italian chefs like Florian Imeri. Their expertise and years of training are in another league entirely. But as a very Southern woman with a skillet, a handful of ingredients, and a dash of ambition, I gave it my best shot – and in less than 30 minutes, I had a fast, satisfying dinner that felt like a proper Italian feast.
I’ve been excited for Amata for months. The idea of walking a visiting friend to a fine dining restaurant from my own front door has a kind of small-town charm that borders on absurdly cosmopolitan. Suddenly, Columbus feels like a place where you could live the New York City fantasy: cocktails in a curated European-inspired space, authentic Italian food served hot, and the whole experience only a few blocks from home.
In the meantime, my quick version of spaghetti and meatballs made the evening feel special. Cooking at home allowed me to appreciate what Gashi and Imeri are bringing to Columbus. Amata isn’t just about dishes; it’s also about the experience.
As I plated the last meatballs over twirling spaghetti, I thought about all the future dinners I’ll have at Amata – whether solo, celebrating a milestone, or showing off the best of Columbus to out-of-town guests. For now, though, I had the instant gratification of my own Italian feast and the thrill of anticipation for what’s coming to Main Street.
A homemade take on a classic Italian favorite: spaghetti and drop meatballs simmered in a rich tomato sauce, finished with Parmesan and parsley. Inspired by the soon-to-open Amata Italian Restaurant in Columbus. Ashlynd King/Dispatch Staff
SPAGHETTI AND DROP MEATBALLS
Adapted from Mark Bittman, The New York Times
Serves 4 | Total time: 30 minutes
Ingredients:
Salt
2 tablespoons olive oil
12 ounces ground beef
6 ounces Parmesan (about 1 1/2 cups), divided
1 bunch fresh parsley
1/4 cup bread crumbs
1 egg
Black pepper
1 large onion
3 garlic cloves
6 cups canned crushed tomatoes
3 bay leaves
1 pound spaghetti
Directions:
■ Bring a stockpot of water to a boil and salt it. Heat olive oil in a large skillet over medium heat.
■ In a bowl, combine ground beef, 1 cup Parmesan, chopped parsley (reserve 2 tablespoons), bread crumbs, egg, salt, and pepper. Mix gently until combined.
■ Use a cookie scoop or your hands to roll golf ball sized meatballs and drop them into the skillet, keeping them slightly apart. Cook undisturbed until lightly browned on the bottom, about 5–6 minutes.
■ Trim, peel, and chop onion; scatter around meatballs. Peel and mince garlic; add on top.
■ Add tomatoes, bay leaves, salt, and pepper. Adjust heat to a gentle simmer, cover, and cook until meatballs are done, about 8 minutes. Remove lid and let sauce thicken for 5–10 more minutes while pasta cooks.
■ Cook spaghetti until tender but not mushy, drain, reserving some water. Return pasta to the pot.
■ Move meatballs to one side of the skillet, stir sauce, discard bay leaves. Pour about half the sauce into pasta, tossing over low heat with a splash of reserved water as needed.
■ Serve pasta topped with meatballs, remaining sauce, Parmesan, and parsley.
Meatballs sizzle in a hot skillet before being simmered in tomato sauce for a quick, from-scratch spaghetti and meatballs dinner. Ashlynd King/Dispatch Staff
Posted in Columns
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Dining and Cooking