Chickpea pasta with turkey meatballs in tomato sauce

Ingredients

For 1 serving

• Chickpea pasta70 g
• Ground turkey90 g
• Tomato passata150 g
• Extra virgin olive oil1 teaspoon
• Garlic1 clove
• Basilto taste
• Saltto taste
• Black pepperto taste

Method

1. In a bowl season the turkey mince with a pinch of salt and a grind of black pepper and knead it by hand until it holds together; with damp hands, shape it into meatballs the size of a large hazelnut.
2. Peel and crush the garlic. Heat the olive oil with the garlic in a deep frying pan over medium heat for a minute, until it sizzles; add the tomato passata and a pinch of salt and bring to the boil.
3. Lay the meatballs in the sauce with a few basil leaves, cover and cook over low heat for 20 minutes, turning them halfway, until firm and cooked through; discard the garlic.
4. Meanwhile bring the pasta water to the boil, salt it and cook the chickpea pasta for the packet time, until al dente.
5. Drain it gently, as it breaks easily, and toss it with the sauce and meatballs; finish with fresh basil.