Our Food Blogger Madga, from the blog “The Great and the Little Cook” prepared for us today a Sunday lunch with a mustache, a traditional and rich Italian pasta with homemade sauce, with the addition of the tasty Amica Natura organic chicken meatballs.
THE RECIPE
For the flan
320 g of integral pasta (pennette)
50 g of grated Parmesan cheese
300 g of chicken balls from the Amica Natura BIO line
Homemade tomato sauce
400 g of tomato sauce
10 leaves of fresh basil
2 shallots
2 cloves of garlic
1 teaspoon of sugar
2-3 sprigs of fresh thyme
dried oregano to taste
extra virgin olive oil
320 g di penne integrali
50 g di parmigiano grattugiato
Meatballs
300 g of chicken meatballs from the Amica Natura BIO line
Homemade tomato sauce
400 g of tomato sauce
10 leaves of fresh basil
2 shallots
2 cloves of garlic
1 teaspoon of sugar
2-3 sprigs of fresh thyme
dried oregano to taste
extra virgin olive oil
HOW TO PREPARE
The first step to prepare our delicious tomato pie with meatballs on Sunday is to boil salted water and cook the desired size of pasta for the times indicated on the package. Ideal are pennette, fusilli or rings, conchiglioni or farfalle. Drain the pasta al dente and leave aside.
Then take a baking dish and grease it with oil, put the still frozen chicken meat patties Amica Natura, add a drizzle of olive oil and bake in preheated oven at about 200 degrees for 15 minutes.
In a saucepan heat two or three tablespoons of extra-virgin olive oil, fry the finely chopped shallots and garlic. Add the tomato sauce, 2-3 thyme sprigs, basil leaves, dried oregano and 1 tablespoon of sugar. Season with salt and pepper. Cook with the lid for about 20 minutes over low heat, stirring occasionally.
At this point, it’s time to put everything together and prepare our pie. In a bowl put the meatballs, the pasta well drained and mix everything. Take another baking pan lightly buttered, then placing the pasta with meatballs and tomato sauce. Sprinkle the surface of the pie with plenty of parmesan and bake in preheated oven at 190 degrees for about twenty minutes. Serve hot.
