Ingredients
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400g spaghetti
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700ml btl passata (tomato pasta sauce)
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125ml (1/2 cup) Massel vegetable liquid stock
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200g crusty bread, crusts removed, torn
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1 garlic clove, chopped
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50g (2/3 cup) finely grated parmesan
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2 teaspoons finely grated lemon rind
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425g can tuna in oil, well drained
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1/3 cup chopped fresh continental parsley
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3 eggs
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Chopped fresh continental parsley, extra, to serve
Method
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1Cook the pasta in a large saucepan of salted boiling water until al dente. Drain.
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2Meanwhile, place the passata and stock in a frying pan over medium-high heat. Bring to a simmer. Cover. Reduce heat to medium. Cook for 3 minutes or until heated through.
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3While the sauce is cooking, process the bread, garlic, parmesan and lemon rind in a food processor until coarse crumbs form. Add the tuna, parsley and eggs, and process until combined. Season with salt and pepper. Roll tablespoonfuls of tuna mixture into balls.
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4Add tuna balls to sauce. Cover and cook for 8 minutes or until tuna balls are cooked through. Divide pasta among serving dishes. Top with the tuna balls and extra parsley.
Source: taste.com.au
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