Pasta with Meatballs, Tomatoes and Olives

Ingredients

• 2 Garlic cloves
• 2 shallots
• 1 large can of tomatoes (ca. 450 g)
• 1 bay leaf
• 5 tbsp olive oil
• 1 tbsp freshly chopped parsley
• 20 g black olives (pitted)
• 2 tbsp tomato cubes
• Salt
• pepper (ground)
• 400 g mixed minced meat
• 1 egg yolk
• 5 Tbsp breadcrumbs
• 1 tsp freshly chopped thyme
• 350 g fusilli
• basil leaves for garnish

Instructions

1. 1.

   Peel the shallots and garlic cloves, dice finely, and sauté in 3 tbsp hot oil in a pot until translucent. Remove about half and set aside. Add tomatoes with juice and bay leaf to the pot, add parsley, salt, and pepper. Simmer uncovered on medium heat for about 15 minutes. Slice olives into rounds.

2. 2.

   Combine minced meat with egg yolk, breadcrumbs, thyme, reserved shallot and garlic dice, salt, and pepper; knead into a dough. With damp hands form small balls and slowly brown them in the remaining oil in a hot pan until cooked through.

3. 3.

   Cook fusilli in boiling salted water until al dente, drain, and set aside. Plate fusilli with sauce, top with meatballs, olive rounds, and tomato cubes. Garnish with basil strips before serving.