Meatball pasta

By Vijaya Selvaraju
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  • 455 grams of mint and dill meatballs
  • 3 tablespoons olive oil
  • 2 cloves of garlic, thinly sliced
  • 1/2 teaspoon dried chilli flakes
  • 1 680 milliliter bottle of strained tomatoes (Passata)
  • 1/2 cup water
  • 1/2 cup fresh basil leaves
  • Salt to taste
  • 500 grams penne pasta cooked in salted water until al dente
  • 1 cup fresh mozzarella (For Di Latte) cut into cubes


  1. 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.
  2. 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.
  3. Serve in a bowl with more fresh basil to garnish. Enjoy! :)


For the Mint and Dill Meatball recipe, click here.


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