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Summer spaghetti & meatballs
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1 slice white bread (approx. 40g)
1 tbsp milk
½ x 500g pack essential Waitrose British Outdoor Bred Pork Mince
½ tsp fennel seeds
¼ tsp chilli flakes
1 small clove garlic, crushed
1 tbsp olive oil
150g cherry tomatoes, halved
75g Waitrose Pesto Queen Green Olives with Parsley (from the deli counter)
½ x 500ml tub Cooks’ Ingredients Chicken Stock
½ x 500g pack fresh essential Waitrose Spaghetti
½ x 25g pack flat leaf parsley, leaves only, roughly chopped
Parmigiano Reggiano, to serve
1. Bring a large pan of salted water to the boil over a high heat. Meanwhile, remove the crust from the bread. Place the bread into a large mixing bowl with the milk and leave for 30 seconds or until the liquid is absorbed.
2. Add the mince, fennel, chilli, garlic and seasoning to the bread. Using your hands mix everything together very thoroughly, then roll into 16 evenly sized balls, about the size of a walnut.
3. Warm the oil in a large frying pan over a medium heat. Add the meatballs and fry for 8 minutes, turning occasionally, until browned and cooked through. Add the cherry tomatoes, olives and stock to the pan, and simmer for 3-4 minutes until reduced by about half.
4. Meanwhile, immerse the pasta in the boiling water and simmer for 3-4 minutes or until just tender. Using tongs transfer the pasta straight to the frying pan, allowing some water clinging to the pasta to go in, too. Add the parsley and toss everything together well for at least 30 seconds before serving with plenty of grated Parmigiano Reggiano.
Typical values per serving: