Tossed in olive oil and sprinkled with kosher salt and pepper. Then roasted in a 500 degree F oven for 8 to 10 minutes. Plated and served with the last of the ripe Meyer lemons from our garden. Even Scruffy, one of our cats ate them up.
I have mentioned before I have been trying to use what is in our freezer in the garage. I found one last container of meat sauce I had made a while back so we had that for dinner last night.
Topping spaghetti with a bit of Percorino Romano cheese and fresh basil.