Method
Heat a little olive oil in a medium sized, lidded pot on medium heat, add the onion, and place the lid on, stirring occasionally until the onion is softened and starting to take on colour, remove the lid, add the garlic, cumin and oregano and cook for a further 2 minutes, before adding the passata, sugar and chipotle. Simmer for 20 minutes to thicken, stirring occasionally. Taste to see if salt and pepper is required.
Heat a frying pan to medium heat and cook the Amaze Balls in a little olive oil until golden brown all over. Once cooked, combine the Amaze Balls and spicy tomato sauce to your drained pasta and toss to coat all over. Serve with a generous sprinkle of fresh coriander.
Ingredients
- Beetroot, Kumara & Quinoa Amaze Balls
- Olive oil
- 1 onion, peeled and finely chopped
- 1 clove of garlic, peeled and finely chopped
- 1 tsp cumin
- 1 tsp oregano
- 1 jar of tomato passata (680g) or 2 tins of chopped tomatoes (400g x 2)
- 1/2 tsp sugar
- 1 Tbsp chipotle in adobo sauce to taste
- salt and freshly ground black pepper to taste
- Pasta of your choice, cooked as per packet instructions
- Fresh chopped coriander to serve
