Bring a saucepan of water to the boil. Add pasta and cook for 3 minutes or until al dente.
2. Break up the meatballs
Heat a large frypan over high heat. Add meatballs and break up into smaller pieces with a spatula. Cook until browned, season with 1 tsp fennel seeds.
3. Add the vegetables
Chop and add red onion, fennel and capsicum (see notes). Cook over medium-high heat until softened.
4. Simmer the sauce
Pour in balsamic dressing, tomato sugo and 1/2 jar water. Grate in courgettes and simmer uncovered for 5 minutes.
5. Finish and serve
Toss in the pasta (optional) and adjust seasoning with salt and pepper. Serve in bowls at the table.
If you don’t have fennel seeds, you can use rosemary instead.
Save some fennel fronds for garnish if you like!
No beef option - beef meatballs are replaced with chicken meatballs. Increase cooking time to 4-5 minutes on each side or until cooked through.
No beef option - beef meatballs are replaced with chicken meatballs.
Casarecce chickpea pasta, 1 packet (300g)
Herb & garlic meatballs, 400g
Red onion, 1
Baby fennel, 1
Yellow capsicum, 1
Caramelised balsamic dressing, 1 sachet
Tomato sugo, 1 jar (350g)
From your pantry
Oil (for cooking), salt, pepper, fennel seeds