Meatballs with pasta
- salt – to taste
- sun-dried tomatoes – 100 g
- hot red pepper – 0.5 pcs.
- ground oregano – 0.5 tsp.
- garlic – 2 cloves
- minced meat – 500 g
- capellini – 400 g
- small onion – 1 pc.
- extra virgin olive oil – 2 tbsp.
- sugar – 0.5 tbsp. l.
- garlic – 2 cloves
- yellow bell pepper – 1 pc.
- tomatoes in their own juice – 400 g
- Peel the garlic and remove the seeds from the hot pepper. Finely chop the garlic, pepper, and sun-dried tomatoes and mix with the ground meat. Season with oregano, salt, and pepper.
- Form the minced meat into walnut-sized balls. Place them in a greased baking dish and bake for 25 minutes at 190°C.
- Prepare the sauce. Peel and chop the onion and garlic. Heat 1 tablespoon of oil in a frying pan and fry the vegetables for 6 minutes.
- Mash the tomatoes with a fork and add to the vegetables along with sugar, salt, and pepper. Simmer for 20 minutes.
- Remove the core from the bell pepper, cut the flesh into strips, and fry separately in the remaining olive oil for 6 minutes. Add the prepared tomato sauce and simmer everything together, stirring, for 4 minutes.
- Prepare the capellini according to package directions and drain in a colander. Mix thoroughly with the sauce. Add the meatballs and mix again.
Meatballs with pasta—it sounds like a factory cafeteria lunch. But don't jump to conclusions. Let's put it another way: capellini with polpette—and you've got a dish straight out of an Italian trattoria. And that's not just talk: the recipe below is a simplified homemade version of timballo di capellini con polpettine, a capellini casserole with meatballs in tomato sauce. Let's explain the pasta: capellini is a very thin pasta, known in Italy as "angel hair"—it's great because it instantly soaks up the sauce. The dish looks elegant, is made with readily available ingredients, and is sure to surprise your family, especially if they're used to regular cutlets.
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