- Heat olive oil in a pan on medium high heat. Add garlic and chilli flakes and cook for 10-15 seconds until fragrant. Pour in strained tomatoes, water, basil, and salt to taste. Reduce head to medium-low and cook for 15 minutes, stirring every few minutes until tomatoes slightly reduce and take on a burnt orange colour.
- Add meatballs back into sauce and heat through. Add hot cooked pasta along with a little bit of pasta water (to thin out sauce if necessary) fresh mozzarella and quickly toss to bring everything together.
- Serve in a bowl with more fresh basil to garnish. Enjoy! :)
For the Mint and Dill Meatball recipe, click here.