Spaghetti & Smoky Meatballs

Method

1. 1 Heat a drizzle of extra virgin olive oil in a large pan over low-medium heat. Add the red onion and cook for about 2-3 minutes, stirring occasionally, until soft and translucent.
2. 2 Stir in the chilli flakes (if using), sun-dried tomatoes and kalamata olives, and cook for about 30 seconds until fragrant.
3. 3 Pour in the tomato passata, season with a pinch of salt and pepper, and let it simmer gently for 8-10 minutes, stirring now and then, until thickened and glossy.
4. 4 Meanwhile, cook the spaghetti in a large pot of salted boiling water according to the pack instructions, until al dente. Before draining, scoop out and reserve a ladleful of the pasta cooking water.
5. 5 Drain the spaghetti and add it to the sauce along with just a splash of the reserved pasta water, tossing to loosen the sauce until it coats the pasta. Add a little more water if it still looks too thick.
6. 6 Add the meatballs and gently mix through until warmed and well coated, about 2-3 minutes.
7. 7 Serve scattered with chopped parsley, a crack of black pepper and a generous grating of plant based parmesan.