This crock pot spaghetti and meatballs recipe is the perfect goto when you're trying to save some time cooking dinner. You just need a few ingredients for this easy to make delicious meal. Spaghetti and frozen meatballs in a rich tomato sauce with garlicinfused extra virgin olive oil. Served and garnished with fresh parmigian reggiano cheese.

Shopping List:
"Cooked Perfect" Italian meatballs (frozen)
1 lb. thick spaghetti
1 can tomato crushed tomatoes
1 can tomato sauce
1 small can tomato paste
4 tablespoons extra virgin olive oil
56 garlic cloves, roughly crushed (no need to take off the skin)
Small bunch of fresh basil leaves
Salt and pepper to taste
Garnish Parmigiano Reggiano cheese, grated (regular parmesan is okay too) and fresh basil

Directions:
Add the olive oil and roughly crushed garlic cloves to a cold skillet over medium heat. Bring to a small sizzle then add the fresh basil. Cook until the basil just starts to wilt. Remove from heat and strain the oil into a bowl.. Set aside.
Break up the spaghetti so it will fit the slow cooker. Cover halfway with water then add the tomato ingredients and the garlic basil infused oil. Gently toss. (Make sure the spaghetti is completely cover with the water and sauce.
Cover and cook on low 46 hors or on high 23 hours.
When done, toss and serve.
Garnish with grated parmesan cheese.