The first product I used from my Ciao Gusto hamper was a jar of passata sauce. This is a staple in my kitchen cupboard and can be used in so many recipes. Cirio Passata Rustica is one of the products from the very well known brand in Italy which has been going since 1856 when Cirio, a young boy born to an illiterate family in Sardinia, travelled to Turin and started preserving tomatoes in tin cans. Cirio is all about tomatoes, their brand includes tinned plum tomatoes, chopped plum tomatoes, a variety of passata sauces, a tomato puree and lots more.
I often use the tinned tomatoes as bases for casseroles, soups and pot roasts whereas the passatas are perfect for pasta sauces, like Arrabbiata, Amatriciana and a classical ragú. This time however I had some fresh meatballs and I wanted a recipe that was suitable for all of the family, that means tasty but not too spicy for the little ones.
Linguine with meatballs in tomato and sweet pepper sauce
- 1 tray of 12 meatballs
- olive oil for frying
- 1 onion finely chopped
- 2 cloves of garlic finely chopped
- 2 peppers diced
- 1 jar of Cirio Passata Rustica
- salt and pepper
- Heat some olive oil in a pan and lightly fry the meatballs until they are browed all over, scoop out the meatballs and place to one side.
- Add the onions, garlic and sweet peppers to the pan and gently fry until softened. Add the jar of Cirio Passata Rustica and stir the ingredients together.
- Return the meatballs to the pan, correct the seasoning, cover and simmer gently for 20 minutes until the meat is cooked through.
- In the meantime, bring to the boil a pan of salted water. Add the linguine and cook until al dente.
- Once cooked, drain and add to the meatballs sauce, mix well and serve.
- Sprinkle parmesan cheese over the top and cracked black pepper
A simple recipe to prepare and ready to serve in no time at all. All of the family enjoyed this and dad added extra freshly ground black pepper to add a little kick to it.
We served a glass of Santa Margherita’s Pinto Grigio with our meal