Ingredients
375g linguine
1 large red onion, finely chopped
2 cloves garlic, crushed
200g punnet Solanato tomatoes
2 tblsps baby capers
700g jar passata sauce
Meatballs
1 large zucchini (260g), shredded
500g pork and beef mince
1/2 cup fresh breadcrumbs
1/3 cup shredded parmesan, plus extra to serve
2 tblsps fresh oregano leaves
1 egg, lightly beaten
1 clove garlic, crushed
Method
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Cook pasta in a large saucepan of boiling, salted water until tender. Drain, reserving 1 and a half cups cooking liquid. Cover to keep warm.
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Meanwhile, to make meatballs, combine half of the zucchini with the remaining ingredients in a large bowl. Season with salt and pepper. Mix well. Roll heaped tablespoons of mixture into balls.Makes about 24.
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Heat a lightly oiled, large, deep, non-stick frying pan over a medium to high heat. Add meatballs. Cook, turning occassionally, for about 5 minutes, or until browned all over. Remove.
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Heat the same oiled frying pan over medium heat. Add onion, garlic, and remaining zucchini. Cook, stirring occasionally for about 3 minutes, or until the onion is soft. Stir in tomatoes and capers. Cook, stirring for 2 minutes. Add the passata and reserve cooking liquid. Bring to a boil. Gently boil, stirring for about 10 minutes, or until slightly thickened.
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Add meatballs to the sauce. Season. Gently boil for a further 5 minutes, or until meatballs are cooked through.
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Serve meatballs with pasta. Top with extra parmesan.