Ingredients

Method

• 1 large sachet (500g) fresh Napoletana sauce
• 3 cups chicken or vegetable stock
• Handful of spaghetti
• 12 ready cooked mini-meatballs (optional)
• Salt and milled pepper
• Chopped Italian parsley
• Parmesan for sprinkling

Method

Ingredients

Simmer the sauce and stock for about 5 minutes. Stir in the spaghetti, broken into short pieces. Cook for about 8 minutes until the pasta is tender.
Add the meatballs, if using, and simmer for about 5 minutes. If it seems too thick, thin down with stock. Check seasoning.
Serve immediately, as the pasta will expand on standing. Sprinkle with parsley and pass the Parmesan.
TASTE’s take:

Add the meatballs if you want a more substantial soup.