1

Put 2 table spoons of olive oil in a pan on medium heat. Add the onion, chilis and the garlic (with the peel) to the pan. Let it cook for 5-10 minutes until the onions have become soft.

2

Start the pasta water.

3

If you choose the peeled tomatoes crunch them or blend them with a food processor. We want to get a sauce like the passata.

4

Take the onion, chilis and garlic off the pan. Remove the peel from the garlic. Add them to the food processor with the tomatoes. If you use passata you will need to cut the chilis and garlic very fine and add them to the sauce with the onions as well.

5

Put the meatballs in the same pan you used before. Add 1 table spoon of olive oil if needed. We want to give them a good crunch before adding the tomato sauce.

6

Once the meatballs have a crust, add salt to the pasta water and add the pasta as well. We use dry bucatini pasta so it will cook for around 8 minutes.

7

Add the mixed tomato sauce to the pan with the meatballs. Add some thyme and basil with some pepper. Add some pasta water to the sauce, and taste the sauce and add some salt if needed.

8

Add some parmesan cheese to the sauce just before the pasta is done.

9

Mix the pasta and the pasta sauce in the pan. Serve with some freshly grated parmesan cheese