1 tbsp vegetable oil
1 onion, peeled and sliced
400 g can chopped tomatoes
40 g pitted olives, optional
2 tbsp fresh basil, torn
salt and freshly ground black pepper
375 g dried tagliatelle
700 g pork and beef meatballs
125 g mozzarella light cheese, drained
1 onion, peeled and sliced
400 g can chopped tomatoes
40 g pitted olives, optional
2 tbsp fresh basil, torn
salt and freshly ground black pepper
375 g dried tagliatelle
700 g pork and beef meatballs
125 g mozzarella light cheese, drained
method
1. Heat the oil in a frying pan, add the onion and cook over a moderate heat for 2 -3 minutes, until softened but not browned.
2. Add the tomatoes, olives, if using, and half the basil. Season well, bring to the boil, then reduce the heat and cook for a further 5 minutes, stirring occasionally.
3. Meanwhile, cook the pasta following pack instructions and drain well.
4. Add the meatballs to the tomato sauce and cook for a further 10 minutes, or until heated through. Stir in the mozzarella or Cheddar.
5. Arrange the pasta on a serving plate and top with the meatball sauce. Serve garnished with the remaining basil.
2. Add the tomatoes, olives, if using, and half the basil. Season well, bring to the boil, then reduce the heat and cook for a further 5 minutes, stirring occasionally.
3. Meanwhile, cook the pasta following pack instructions and drain well.
4. Add the meatballs to the tomato sauce and cook for a further 10 minutes, or until heated through. Stir in the mozzarella or Cheddar.
5. Arrange the pasta on a serving plate and top with the meatball sauce. Serve garnished with the remaining basil.
serving amount
serves: 4
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