Italian balls with bucatini
- 45 min
- easy
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Ingredients
- 1 package of Turkey Meatballs
- 500 g of bucattini pasta
- 100-150 g cherry tomatoes
- 250 g pelati tomatoes (peeled) whole or halved
- 2 tablespoons of tomato paste
- 2-3 cloves of chopped garlic
- 4 sprigs of fresh thyme
- 50 ml of oil
- 150 ml of oil
- ground sweet paprika
- sugar, salt, pepper
Preparation
- Turkey meat balls - ready, formed Turkey meat balls are fried in a pan in a small amount of oil. During preparation, turn them several times so that they fry evenly. After 10-12 minutes, we remove them from the stove.
- Bucattini al dente - put the pasta into boiling, gently salted water with a few drops of olive oil. Once boiling, reduce the heat and cook al dente (about 3-5 minutes).
- Tuscan tomato sauce - simmer whole tomatoes over low heat, adding tomato paste and chopped fresh thyme, a tablespoon of sugar, salt and pepper to taste. In a separate saucepan, briefly fry minced (chopped) garlic in olive oil. When the garlic gives up its flavor, pour the contents of the saucepan into the pot with the tomatoes and cook, stirring constantly, for 2-3 minutes.
- Cherry tomatoes - in the saucepan in which you fried garlic, heat 150 ml of olive oil and dip cherry tomatoes with skin and stalks in it. After several seconds, the skin will soften and crack, exposing the flesh.
- We can place the fried balls and cherry tomatoes on a nest of pasta poured over the sauce. Fresh basil leaves are great for decoration.
