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Ingredients
| 2 tins tin | tuna
tuna (drained) | ||
| 1 | garlic
garlic (roughly chopped) | ||
| 0.5 tsp tsp | dried basil dried basil | ||
| 50 g g | breadcrumbs
breadcrumbs (dried) | ||
| 1 | eggs egg | ||
| 1 | lemons
lemon (zest and juice) | ||
| 2 tsp tsp | olive oil olive oil | ||
| 2 tbsp tbsp | tomato purée tomato purée | ||
| 500 g g | tomato passata tomato passata | ||
| 2 | courgettes
courgette (coarsely grated) | ||
| 300 g g | spaghetti spaghetti | ||
| 1 tbsp tbsp | basil
basil (fresh, shredded) | ||
| salt salt | |||
| peppers pepper | |||
| chilli flakes
chilli flakes (optional) |
Tuna meatball spaghetti
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25 min
(116)
Method
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.
