30 Min
pretty easy
4 People
Rating starstarstarstarstar
Tomato arrabiata with penne pasta - Tomatoes and garlic roasted with balsamic vinegar and fennel seeds, tossed through wholemeal penne along with crispy beef, spinach and rocket.
1. Set oven to 200°C. Wedge tomatoes and halve cherry tomatoes. Peel garlic, slice onion. Toss in a baking dish with 2 tbsp balsamic vinegar, 1/2 tsp chilli flakes, 1 tsp fennel seeds and 1/4 cup olive oil. Season with salt and pepper. Roast for 20 minutes.

2. Bring a large saucepan of water to the boil. Cook pasta for 8-10 minutes, or until al dente. Drain, set aside.

3. Heat a large pan with 1 tbsp oil over medium-high heat. Add meatballs into pan and break apart using a wooden spoon. Cook for 6-8 minutes, or until slightly crispy.

4. Remove tomato tray from oven. Squash tomatoes and garlic using a fork to form a chunky sauce.

5. Toss sauce with pasta, add spinach mix, grated parmesan and basil leaves. Stir through beef and season to taste with salt and pepper.

6. Garnish pasta with extra parmesan and basil to serve.

Meatballs can be kept whole if preferred.

Gluten-Free option - replacement is GF pasta
. Cook pasta according to packet instructions.
tomatoes 2
cherry tomatoes 1 punnet
garlic 4 cloves
red onion 1/2
balsamic vinegar 2tbsp
fennel seeds (optional) 1tsp
chilli flakes 1/2 tsp

wholemeal pasta 500g

beef meatballs 16 pack

baby spinach & rocket 120g
parmesan cheese 60g
basil 1/4 bunch

From your pantry: olive oil, salt & pepper.