Giant meatball pasta Puttanesca

Ingredients

Meatball

• 1 lb. 454 g Quebec ground pork
• ½ medium onion, minced
• 1 cup 250 mL zucchini, grated (see note)
• ½ cup 125 mL panko breadcrumbs
• ¼ cup 60 mL fresh Parmesan, grated (plus extra for garnish)
• ¼ cup 60 mL basil leaves, thinly sliced
• 1 tbsp. 15 mL dried oregano
• 1 egg, lightly beaten
• 2 tbsp. 30 mL olive oil

Puttanesca sauce

• 1 tbsp. 15 mL olive oil
• ½ medium onion, chopped
• 6 anchovy fillets, finely chopped
• 3 cloves garlic, minced
• ½ tsp. 2.5 mL crushed red pepper flakes (or more to taste)
• 3 tbsp. 45 mL tomato paste
• 28 oz 796 mL crushed Italian tomatoes
• ½ cup 125 mL chicken or vegetable broth
• ⅓ cup 80 mL Kalamata olives, pitted and halved
• ⅓ cup 80 mL green olives, pitted and halved
• 2 tbsp. 30 mL capers, chopped
• 2 tbsp. 30 mL parsley, chopped
• 2 sprigs basil (plus extra for garnish)
• ¾ lb. 340 g spaghetti or bucatini

Note : if you have any leftover zucchini, you can grate it into the sauce.