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Add a photoSpaghetti is the Italian term for "lengths of cord" or long strand of pasta, is one of the very popular variety of pasta worldwide, very much similar to Asian noodles in resemblance, best served with thick sauces like Pesto, Bolognese or Neapolitan Sauce, but the combination of pasta and a tasty sauce is almost a science in itself, every cook would have personal views on this topic.
Ingredientes
- 400g dried spaghetti
- For the meatballs:
- 500 g minced chicken
- 2 - 3 sprigs fresh rosemary
- ¼ Cup bread crumbs
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- 1 large egg, beaten
- 1 tsp garlic powder
- salt and pepper, as per taste
- oil for shallow frying
- For the sauce:
- 3 - 4 large ripe tomatoes, chopped
- 1 medium onion, finely chopped
- 2 - 3 cloves garlic, chopped
- 2 Cups Chicken Stock (see recipe here)
- olive oil
- 1 tsp dried red chilli flakes
- A fistful of fresh basil leaves
- 2 tbsp balsamic vinegar
- Parmesan cheese, for grating
- Salt, as per taste
Direcciones
- To make meatballs, pluck the rosemary leaves off the woody stalks and finely chop them. Add to a mixing bowl with the mustard, minced chicken, oregano, bread crumbs, garlic powder, salt and pepper. Mix in the egg.
- With clean hands scrunch and mix up well until it turns into a sticky dough kind mixture.
- With dry hands divide mixture into small tennis sized balls
- Drizzle them with olive oil and jiggle them about so they all get coated. Put them on a plate, cover and place in the fridge until needed.
- Meanwhile prepare sauce, heat a large frying pan on a medium heat and add olive oil.
- Add onion to the frying pan and stir for around 3 - 4 minutes or until softened and lightly golden.
- Then add garlic, and as soon as they start to get some colour add the large basil leaves. Add the tomatoes and the balsamic vinegar.
- Add chicken stock and bring to the boil and season to taste.
- To shallow fry meatballs, heat another large frying pan and add a lug of olive oil and meatballs. Stir them around and cook for 8–10 minutes or until golden, check for doneness by opening one and tasting.
- Add the meatballs to the sauce and simmer until the pasta is ready, then remove from the heat.
- Add the pasta to the boiling water and cook until al dente.
- Return the pasta to the pan. Spoon half the tomato sauce into the pasta, adding a little splash of your reserved water to loosen. Serve on a large platter, or in separate bowls, with the rest of the sauce and meatballs on top.
- Sprinkle over the small basil leaves and some grated Parmesan. Bon Apetit!!!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 507g | |
| Recipe makes 4 servings | |
| Calories 664 | |
| Calories from Fat 150 | 23% |
| Total Fat 16.8g | 21% |
| Saturated Fat 4.69g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 352mg | 15% |
| Potassium 941mg | 27% |
| Total Carbs 92.21g | 25% |
| Dietary Fiber 7.3g | 24% |
| Sugars 9.46g | 6% |
| Protein 34.55g | 55% |
