Ingredients
Meatballs
- 1 tbs olive oil
- 600 g Italian meatballs
Pasta
- 375 g Linguine
- 100 ml olive oil
- 2 garlic gloves, finely chopped
- 6 anchovy fillets, finely chopped
- 2 punnets (250g) tomberrry tomatoes, halved
- 3 tablespoons chopped parsley
- 1 cup torn basil leaves, plus extra to serve
- ¼ cup reserved pasta cooking water
- Sea salt and freshly cracked black pepper
- Freshly grated Parmesan, to serve
Method
Boil water and prep
Bring a large pot of salted water to the boil. Halve the tomberries, chop garlic and herbs, and have everything ready before cooking.
Cook the meatballs
Heat olive oil in a large heavy pan over medium heat. Add the meatballs and cook, turning regularly, for 12 minutes or until cooked through. Take off the heat and keep warm.
Cook the pasta
Cook the linguine as per package directions in salted water until al dente. Before draining, reserve ¼ cup of the pasta water and set aside.
Build the pasta base
In a large pan, heat olive oil gently. Add garlic, chilly, cook until fragrant and just golden. Stir in anchovies until melted (few minutes) Add half the halved tomberries and parsley, cook for 4 minutes until they burst slightly and release their juices. Season lightly with salt and pepper.
Combine with pasta water
Add the drained linguine straight into the pan with the tomato base. Pour in ¼ cup of the reserved pasta water and toss over medium heat until the oil and water emulsify into a light glossy coating. Add torn basil and toss again to coat evenly. Taste and adjust salt if needed.
Finish
Off the heat, fold through the remaining fresh tomberry tomatoes for juicy burst of colour and sweetness.
To serve
Divide the pasta between plates and add 3 meatballs to each serving. Drizzle with a little extra virgin olive oil, then finish with basil, cracked black pepper, and Parmesan.
