Easy Spaghetti recipe ....

Making Spaghetti is really simple...this recipe is one off my quick dinner menu. What can be better than some freshly made tomato sauce? Throw in some "cheat meat balls" as I love to call them and you have a winning dish on your plate. 

SPAGHETTI AND CHEAT MEAT BALLS                                             Serves 3

Ingredients:

For the sauce

Tomatoes – 5 large

Onion – 1 medium finely chopped

Capsicum – 2 tblsp finely chopped

Garlic – ½ tsp finely chopped/grated

Tomato Ketchup – ¼ cup

Chili Sauce – 2 tsp

Vinegar – 2 tblsp

Mixed dried herbs – 1 tsp

Sugar – 1 tsp

Salt and Pepper – to taste

Extra Virgin Olive Oil – 2 tblsp

For the Cheat Meat Balls

Eggs – 2

Bread slices – 3 to 5                                                                Onion (paste) – 1 tsp

Garlic (grated) – ½ tsp

Salt and Pepper – to taste

Oil – for shallow frying

 

For the spaghetti

Spaghetti – 250g to 300g(cooked as per instructions on the packet)

Grated Cheese – ½ cup

Method:

For the tomato sauce:

1.    Put cross slits at the back of the tomatoes. Blanch them in boiling water for about a minute. Remove and wash in cold water.

2.    Remove the skin from the slits. Roughly chop them and keep aside.

3.    Heat olive oil in a pan and add the onion and capsicum. Cook till they are soft. You may add a little salt to help them soften up.

4.    Add the garlic and cook briefly. Then add in the tomatoes. Cook stirring for a minute. Then cover and cook for 2 to 3 mins.

5.    Add the tomato ketchup, herbs, salt, sugar, pepper and chilli sauce. Mix well. Cover and cook on low flame till the tomatoes become soft and mushy.

6.    This should take about 10 mins. Add a little water if the sauce becomes too thick. Then bring it back to the boil.

7.    Finish off by adding the vinegar. Mix well and turn off the heat.

For the cheat meat balls or egg fritters:

1.    Crack the eggs into a large bowl. Crush or crumble 2 bread slices into it.

2.    Add the onion paste and garlic. Season with salt and pepper and mix well.

3.    Add more bread if required to make a thick paste.

4.    Heat some oil in a pan for shallow frying.

5.    Shape the fritters using 2 spoons and drop them into the oil. Fry till they are lightly browned and crispy.

For Plating:

1.    Cook the pasta just before serving. Keep it al dente…so that they have a bite to them.

2.    Add the pasta directly into the sauce. Add a bit of the pasta water. Toss well to coat.

3.    Serve the spaghetti on a plate and arrange the egg fritters around it. Sprinkle some cheese on top.

 © Rinki’s Kitchen 2018