NZ Beef Meatball & Cherry Tomato Spaghetti

• Pour boiled water into a large saucepan over high heat with a pinch of salt. • Cook spaghetti in boiling water until ‘al dente’, 10 minutes. • Reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain spaghetti, then return to saucepan with a drizzle of olive oil.

• Meanwhile, heat a generous drizzle of olive oil in a large frying pan, over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a plate and cover to keep warm.

• Wipe out and return pan to medium-high heat, with a drizzle of olive oil. • Cook celery and leek stirring until softened, 4-5 minutes. • Reduce heat to medium then add garlic and cook until fragrant, 1 minute.

• Add tinned cherry tomato, garlic & herb seasoning, the brown sugar, butter and reserved pasta water. Simmer, lightly crushing tomato with a spoon, until reduced, 3-4 minutes. • Remove pan from heat and add meatballs and spaghetti, tossing to combine. Season to taste.