Cook This: South African Spaghetti and Meatballs

5 Jul

So, at this rate this is pretty much a food blog. But this recipe is another that was simply too good not to share. I made this over the weekend for dinner after the salt and pepper baby squid for lunch. And this one is also from Sam Linsell.

She calls this boerewors pasta. I call it a South African take on spaghetti and meatballs. I also call it “very quick and easy to make” and “amazingly delicious”.

All you do is buy some boerewors [yum!], slice it up into little discs [I went slightly larger, hence the meatballishness], and cook those in a little bit of olive oil until brown and cooked through. Remove the wors and drain it [you will be amazed at the amount of fat that comes out of there!].

Discard the excess fat from the pan, and then cook some halved cherry tomatoes in the remaining fatty layer.

Once they’re cooked you add the wors, some tomato passata, basil, salt, and pepper, heat it through, and you’re done! Serve with pasta, and sprinkle a little parmesan on top.

Magnifico!

In fact, this was the so good that we cooked it again the next night for dinner. Delicious. Quick. Ridiculously easy to do. I love.

Once again, for the full recipe and delicious pictures, see it on Sam’s blog.

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4 Responses to “Cook This: South African Spaghetti and Meatballs”

  1. sani panini July 5, 2012 at 4:35 pm #

    Looks so good!

  2. beingbrazen July 6, 2012 at 10:26 am #

    yummy!

Trackbacks/Pingbacks

  1. Cook This: Coq Au Vin a l’Afrique du Sud « sixtywinters - August 30, 2012

    […] while ago we cooked what I dubbed to be the South African version of spaghetti and meatballs. It was delicious, and got me thinking that it would be great to do a range of international dishes […]

  2. sixtywinters - August 30, 2012

    […] while ago we cooked what I dubbed to be the South African version of spaghetti and meatballs. It was delicious, and got me thinking that it would be great to do a range of international dishes […]

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