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Meatball pasta
Ingredients
- 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
Directions
- 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.
