|2 tins tin||tuna tuna|
|0.5 tsp tsp||dried basil dried basil|
|50 g g||breadcrumbs breadcrumbs|
|zest and juice|
|2 tsp tsp||olive oil olive oil|
|2 tbsp tbsp||tomato purée tomato purée|
|500 g g||tomato passata tomato passata|
|300 g g||spaghetti spaghetti|
|1 tbsp tbsp||basil basil|
|chilli flakes chilli flakes|
Tuna meatball spaghetti
A great staple for speedy midweek meals, these tinned tuna meatballs are packed with flavour.
- Blitz the tuna, garlic, dried basil, breadcrumbs, egg and some seasoning together in a food processor along with the lemon zest and half the juice.Once fully combined, roll the mixture into 20 small balls.
- Heat 1 tsp of oil in a frying pan and cook the balls on all sides for 8-10 minutes, then transfer onto a plate and add the remaining oil to the pan.Meanwhile, cook the pasta according to packet instructions.
- Fry the tomato puree in the oil for 1 minute, stirring continuously, then add the passata and bring to a simmer. Cook for 2 minutes then stir in the grated courgette, the remaining lemon juice, a pinch of chilli flakes (if using) and season well.
- Cook for a further 2 minutes before carefully adding the meatballs back to the pan, warming through for 1 minute. Drain the pasta and stir through the sauce to coat, garnishing with fresh basil to serve.