Our friend food blogger Magda, like always delights us with one of her delicious recipes, a first course with a family taste, easy and fast, perfect for everyone. Today Magda used the Amica Natura’s vegetarian frozen meatballs with broccoli to make her recipe, a new addition to the “Mix La Polpetteria” collection by Amica Natura.
Pasta with meatballs in sauce, are not in all respects a great classic of traditional Italian cuisine, in reality, even if present in some regional recipes, they are much more famous in the States, where they are even one of the symbolic dishes of the Italian typical kitchen in the world.
Spaghetti meatballs are in fact super popular overseas, where they are commonly served in Italian restaurants and even sold ready to be consumed. They became famous also for the film Lilli and the Vagabondo, with an unforgettable scene in the collective imagination.
Then we discover the recipe, back in vogue in Italy, made with quality ingredients for a first course … tasty.
Spaghetti meatballs with tomato | Amica Natura
250 g of tagliatelle or spaghetti
meatballs Nature Friend with broccoli
a handful of fresh basil leaves
500 g of fresh organic tomato sauce
2 cloves of garlic
a spoon of sugar
2-3 sprigs of fresh thyme
1/2 teaspoon of dried oregano
salt and pepper
extra-virgin olive oil
In a pot heat 2-3 tablespoons of oil. Fry 2 shallots and 2 finely chopped garlic cloves. Add the tomato puree, 2-3 sprigs of thyme, 10 basil leaves, 1/2 teaspoon of dried oregano, a teaspoon of sugar.
Lightly oil a baking dish, place the still frozen meatballs in it. Add a little oil and bake in preheated oven at 180 degrees for about 10-15 minutes.
In the meantime put the water on the fire to boil the pasta. When it boils, cook the tagliatelle or pasta you have chosen. Draw it taking care that they remain well “al dente”.
In a bowl, pour the well-drained pasta, the tomato sauce and mix it all together. Finally, add the meatballs and sprinkle with grated Parmesan cheese. Once ready, serve the hot pasta.