Method
- In a large skillet add the passata and 1 cup of water. Bring to a boil over high heat.
- Turn heat to medium-high, then add spaghetti and meatballs, making sure they are covered by the sauce (add water when needed). Place lid on to bring to a simmer.
- Simmer for 15, stirring frequently with tongs to break up the pasta, and adding water if needed. When the internal temperature of the meatballs is 75°C (cooked) and the spaghetti is tender, add mini leaf basil, olives and mozzarella. Let the sauce simmer for a minute longer, season, then serve while hot.