Page 28 - The Singapore Women's Weekly
P. 28
L I V I N G
ENTERTAIN
SPAGHETTI & 1 cup grated parmesan, plus 5. Add mince, breadcrumbs, basil, 1
MEATBALL NESTS ½ cup extra egg and remaining paste to cooled
Prep 20 mins | Cook 40 mins | onion mixture. Season and mix well.
Serves 8 1. Preheat oven to hot, 200 C. Shape level tbsp mixture into balls.
Grease eight 1-cup Texas muffi n 6. In a jug, whisk remaining eggs with
300 g spaghetti pan recesses. parmesan and mix into pasta.
PHOTOS: SCOTT HAWKINS/BAUERSYNDICATION.COM.AU
1 tbsp olive oil 2. In a saucepan of boiling salted Season. Divide among muffi n
1 onion, finely chopped water, cook spaghetti following holes, shaping into nests. Leave
3 garlic cloves, crushed packet instructions. Drain. indent in centre.
400 g tomato puree 3. Meanwhile, in a large frying pan, 7. Spoon 1 tbsp sauce into each nest
2 tbsps red-wine vinegar heat half oil on medium. Saute and push 3 meatballs into each
500 g turkey or chicken mince onion and garlic 4 to 5 mins. Spoon nest. Spoon remaining sauce over,
½ cup dried breadcrumbs half into a large bowl. Set aside sprinkle with extra parmesan.
1⁄3 cup chopped basil, plus extra to cool. 8. Bake 20 to 25 mins until golden
leaves to serve 4. Stir puree, half paste and vinegar brown. Cool in pan 2 mins, then
3 eggs into onion in frying pan. Bring to remove. Top with extra basil and
boil. Simmer 2 mins. Season. serve with salad, if liked.
september 2019 | 87 | womensweekly.com.sg
