10 simple spaghetti recipes

Turkey polpette

These little polpette are a lighter twist on a classic meatball pasta dish. Guaranteed to be a new family favourite, these healthy meatballs are made with lean turkey mince and served with an easy tomato and basil sauce and wholewheat spaghetti.

1. In a large bowl, mix the mince with the fennel seeds, breadcrumbs and 2 tbsp chopped basil; season. Shape into 24 small balls, then transfer to a plate. Cover and chill until needed.
2. Heat 1 tbsp oil in a large lidded saucepan over a medium heat, add the onion and carrot and cook for 8-10 mins until softened. Add the garlic, cook for 1 min, then add the passata and 150ml water. Stir in the thyme and a pinch of sugar; season. Bring to a simmer, then turn down the heat, cover and cook for 15 mins.
3. Heat the remaining oil in a large frying pan over a medium heat. Fry the polpette in batches for 3-5 mins, turning occasionally, until browned all over. Meanwhile, cook the spaghetti to pack instructions.
4. Add the polpette to the sauce and simmer, uncovered, for 5 mins or until cooked through. Stir in the remaining chopped basil. Drain the pasta, divide between 4 plates and top with the polpette and sauce. Season with black pepper and scatter with the reserved basil leaves, torn if large, to serve.