Farfalle pasta made with durum wheat and chicken fillet meatballs baked in tomato sauce.

Farfalle pasta made with durum wheat and chicken fillet meatballs baked in tomato sauce.

Ingredients

For the chicken meatballs

(about 20–22 units)

600 g ground chicken breast (or grind at home in a food processor)

1 whole egg

50 g stale bread (or breadcrumbs/panko)

3 tablespoons milk

40 g grated Parmesan cheese

1 clove of garlic, finely chopped or grated

2 tablespoons chopped parsley

1 teaspoon salt

Freshly ground black pepper

Zest of ½ lemon (optional, but adds an incredible touch)

A drizzle of olive oil

For the tomato sauce

800 g good quality Italian peeled tomatoes (or 1 kg ripe peeled fresh tomatoes)

1 medium onion, finely chopped

2 cloves of garlic, sliced

1 bay leaf

8–10 fresh basil leaves

Extra virgin olive oil

Salt, pepper and a pinch of sugar (if the tomatoes are acidic)

For Finishing:

400–500 g of durum wheat farfalle (bow tie pasta)

Freshly grated Parmesan cheese for serving

Fresh basil

Step-by-step

Making the meatballs

If using bread: soak in milk for 5 minutes, squeeze well and crumble.

Mix all the meatball ingredients with your hands until homogeneous (do not overmix).

Shape into balls the size of a large walnut (use slightly moistened hands).

Place on a baking sheet lined with parchment paper, drizzle with olive oil.

Bake in a preheated oven at 200°C for 15–18 minutes (until lightly browned). Set aside.

Preparing the tomato sauce

In a large saucepan, sauté the onion in 3–4 tablespoons of olive oil until translucent.

Add the garlic and sauté for 30 seconds.

Add the crushed peeled tomatoes (or fresh, blended tomatoes).

Add the bay leaf, season with salt, pepper, and a pinch of sugar.

Cook over medium-low heat for 20–25 minutes, stirring occasionally, until thickened.

At the end, add the basil leaves torn by hand.

Combine everything

When the sauce is ready, place the baked meatballs inside.

Cook for another 5–7 minutes over low heat for the flavors to blend (the meatballs become juicy and the sauce takes on a chicken flavor).

Cook the pasta

Cook the farfalle in plenty of salted water until al dente (usually 10–11 minutes for durum wheat).

Drain, reserving 1 cup of the cooking water.

Finish the dish

Place the drained pasta directly into the saucepan with the meatballs.

Mix well over medium heat for 1 minute, adding a little of the cooking water if needed to loosen it further.

Serve immediately with plenty of freshly grated Parmesan cheese and basil leaves.

Extra tip:

If you want to make it even tastier, bake the meatballs with a drizzle of olive oil and a little smoked sweet paprika — it gives it a special touch! A light, flavorful dish that kids love!

Enjoy your meal!