Never regretti to eat da spaghetti! Aaah I can’t stop guys. I’ve been saying this (in a very bad Italian accent) ever since I made some spaghetti and meatballs the other night. It was a completely jippo’d meal – we had such a lovely long weekend when I came home on Monday Afternoon after literally being out the whole day, I started to cook. and cook. and cook. I made a thai salad to keep in the fridge for those days when I need lunch or a snack in a hurry (this works great by the way, just keep the dressing separate and add when you need to), I made madeleines which I have been dying to make since I bought that silicone Madeleine pan on reduced to clear from Pick n Pay (It was R55 c’mon), and then I made this dish for supper. I was going to make another salad but after washing all the dishes I called it a day.
Ingredients:
- Oil
- 1/4 onion
- 10 – 12 meatballs of your choice
- 1 tin chopped tomato
- 1 garlic clove
- 1 tsp chilli flakes
- 1 tsp sugar or xylitol
- 1 tsp mixed herbs/origanum/thyme
- salt to taste
- Spaghetti or Linguine cooked
- Grated parmesan
Method:
- I had made kebab for Eid and had some in the freezer. They were already rolled into balls but not cooked. You can also use sausage meat as a quick fix.
- Add some oil to a pan, and brown your meatballs. When the meatballs are brown and any water dried up add the chopped onion and garlic. Saute for a few minutes but do not brown.
- Add the chopped tomato and all the seasoning. Rinse out the tin of tomatoes with a splash of water and add it to the pan.
- Simmer this mixture on medium heat until it reduces to your desired consistency.
- Once it has reduced add the spaghetti or linguine to the pan and combine.
- Top with grated parmesan and enjoy!
