Serves: 4
Preparation time:  10 minutes
Cooking time:  15 minutes

Ingredients

500 g Olga’s Fine Foods chevapchichi
2 tbsp olive oil
2 cloves garlic, crushed
1 small onion, peeled and sliced
1 x 400g can cherry tomatoes with sauce
1 cup vegetable stock
500g thin spaghetti
1 cup basil leaves
salt and cracked black pepper to taste
2 tbsp grated pecorino cheese to garnish

Method

1. Break each chevapchichi in half and shape into a ball.
2. Heat oil in a deep pan and gently sauté meatballs, garlic and onion for 2-3 minutes or till meatballs have some colour.
3. Add cherry tomatoes and stock to the pot; cover with a tight fitting lid and bring to the boil.
4. Add spaghetti and reduce heat to a slow simmer, keeping covered, for approximately 10 minutes, stirring occasionally. Most of the liquid will be absorbed.
5. Remove from heat and gently fold through basil leaves, replace lid and allow to stand for 5 minutes. Season to taste.
6. Serve garnished with grated pecorino cheese and cracked pepper.