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£3.50/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Cook the pasta for 10 minutes according to pack instructions, reserving some pasta water when you drain it. Preheat the oven to 200ºC, gas mark 6.
Meanwhile, in an ovenproof frying or sauté pan, fry the meatballs for 2-3 minutes until they take colour. Remove with a slotted spoon.
In the same pan, soften the shallots for 2-3 minutes, mixing in the black garlic, harissa, tomato paste and paprika. Fill the empty paste jar with pasta water, put the lid on, shake well, then pour into the pan. Season.
Mix in the meatballs and pasta, then scatter over the mozzarella and bake for 15-20 minutes, until the meatballs are cooked through with no pink meat and the top is melting, golden and crisp at the edges. Serve scattered with basil leaves.
Black garlic is soft and has a sweetness to it. Make grilled cheese toasts with bread slathered with the remaining harissa, then topped with black garlic and leftover cheese. You can use 2 crushed cloves of regular garlic in this recipe if you prefer
Typical values per serving when made using specific products in recipe
Energy | 2,601kJ/ 623kcals |
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Fat | 34g |
Saturated Fat | 14g |
Carbohydrates | 41g |
Sugars | 4.5g |
Fibre | 8.3g |
Protein | 35g |
Salt | 1.7g |
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