Spaghetti with tuna meatballs
Rated 5.0 stars by 1 users
Cuisine
Italian
Servings
4
Prep Time
20 minutes
Cook Time
30 minutes
Super simple. Very tasty! The perfect twist on the traditional spaghetti with meatballs! The tender tuna meatballs and the savory tomato sauce are in perfect balance and for sure will taste as fenomenal as it’s sounds!
Ingredients
- 400 gr spaghetti
- 2 cans canned tomatoes
- 4 anchovy fillets
- 4 cans tuna in olive oil
-
Parmigiano 150 gr + (garning and the rind)
-
Breadcrumbs
-
Splash of milk
-
Pepper
-
Salt
-
1 big carrot
-
Few celery sticks
- 2 onions
- 4 garlic cloves
- olive oil
-
Basil
-
1 egg
Directions
Finely mince the garlic, onion and a handful of basil. Grate the parmigiano and drain the tuna.
In a bowl add half the onion, half the garlic, the basil, the parmigiano, the tuna, the egg and a splash of milk. mix all of the Ingredients and add bread crumbs until the mixture is not wet anymore. Add salt and pepper to taste.
- Make 20 balls out of the mixture and set aside in the fridge.
- Finely cube the carrot and celery
- In a big pan with oil, fry the onion, garlic, carrot and celery for a few minutes. Add the anchovy and fry the mixture until it smells nice in your kitchen!
- In a bowl crush the canned tomatoes and add them together with the rind, some basil, salt and pepper to the vegetables. Let the sauce boil for 20-30 minutes, until a little thick.
- Boil the pasta
- In a pan with olive oil, fry the tuna bowls on all sides, until golden brown.
- Add the “al dente” pasta to the sauce together with a little pasta water and stir.
- Serve the pasta with meatballs on top and garnish with basil and parmigiano.