Get a delicious South African spin on this Italian classic, and dig into some spaghetti with frikkadels! You’ll love it as a weeknight dinner option.

SERVES 4 // COOKING TIME 45 min

INGREDIENTS
500 g spaghetti, cooked
3 tbsp olive oil
For the frikkadels
500 g mince
1 onion, grated
2 garlic cloves, grated
¼ cup basil, chopped
For the Napoletana
1 onion, grated
2 garlic cloves, grated
410 g tin tomatoes
¼ cup Peppadew® Piquanté Peppers in brine
4 fresh tomatoes, grated
½ cup water
2 tbsp tomato paste
1 tsp chilli flakes
½ cup basil
¼ cup cream

METHOD
1. Cook the spaghetti until al dente. Then strain and toss in olive oil. Set aside.
For the frikkadels
1. Use your hands to mix together the mince, onion, garlic, basil and seasoning.
2. Using a measuring cup, measure out 50 ml portions of mince mixture, roll into balls and refrigerate.
For the Napoletana
1. Fry the onion and garlic over medium heat until soft.
2. Add tinned tomatoes and Peppadew® Piquanté Peppers (plus the brine). Cook for 5 minutes.
3. Add fresh tomatoes, water, tomato paste, chilli flakes, basil and cream. Bring to a simmer.
4. Add the frikkadels, cover and cook for 10 minutes. Add cream. Simmer for 2 minutes.
5. Serve spooned generously over the spaghetti.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Love this mix? Try our South African-style rigatoni with boerewors!