Lamb Meatballs and Pasta with Tomatoes, Olives, Capers and Chilli

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by

Mitch
in

Ingredients

  • 500 g lamb mince
  • 100 g (3½ oz) breadcrumbs
  • 100 ml ( ⅓ cup) milk
  • 1 tsp dried oregano
  • Salt, to taste
  • Freshly ground black pepper
  • 2 tbsp olive oil
  • 3 cloves garlic, finely chopped
  • 1 fresh chilli, finely chopped
  • 5 anchovy fillets
  • 200 g cherry tomatoes
  • 400 g tin crushed tomatoes
  • 250 g dried pasta
  • 12 olives, roughly crushed
  • 2 tbsp capers
  • ½ bunch fresh basil, torn
  • 100 g pecorino cheese, grated

Instructions

  • In a mixing bowl, combine the lamb mince, breadcrumbs, milk, dried oregano, a pinch of salt, and 4-5 turns of black pepper. Mix until everything is evenly distributed, but don’t overmix, as this can make the meatballs tough.
  • Roll the mixture into small meatballs, slightly smaller than golf ball size.
  • Heat the olive oil in a large frying pan over medium-high heat and add meatballs to the pan. Fry the meatballs, turning every 2–3 minutes, until they have some colour on all sides.
  • Once the meatballs are browned, add the garlic and chilli, cooking for 30 seconds.
  • Add anchovies and cherry tomatoes, along with a small pinch of salt. Stir well, then add the tinned tomatoes.
  • Add 200 ml of water to the pan and bring to a simmer.
  • Add the pasta to the pan, carefully stirring it through the sauce. If the pasta absorbs more liquid than expected, add a bit more water. Cook the pasta for about 10 minutes, stirring every 1–2 minutes to prevent sticking.
  • Once the pasta is almost fully cooked, add the olives and capers. Toss everything well to combine.
  • Finally, add the torn basil and toss it through the pasta. Serve on plates and grate some fresh pecorino cheese over the top.