zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Summer spaghetti & meatballs

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Summer spaghetti & meatballs

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2

    Ingredients

    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

    Method

    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.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars

    Glossary