Gluten-free pasta with chicken meatballs in tomato sauce

Ingredients

For 1 serving

• Gluten-free pasta70 g
• Ground chicken100 g
• Tomato passata150 g
• Parmigiano Reggiano5 g
• Extra virgin olive oil1 teaspoon
• Basilto taste
• Saltto taste

Contains: lactose

Method

1. In a bowl, knead the chicken mince with the grated Parmigiano Reggiano and a pinch of salt by hand until the mixture holds together. With damp hands, shape it into meatballs the size of a large hazelnut.
2. In a deep frying pan, bring the tomato passata to the boil over medium heat with the olive oil, a few basil leaves and a pinch of salt.
3. Lay the meatballs in the sauce, lower the heat, cover and cook for 20 minutes over low heat, turning them halfway, until firm and cooked through.
4. Meanwhile bring the pasta water to the boil, salt it and cook the gluten-free pasta for the packet time, tasting it a minute early as it overcooks easily; drain when al dente.
5. Toss it in the pan with the sauce and meatballs for a minute and finish with fresh basil off the heat.