Step 1

Finely dice the onion, crush the garlic cloves and slice the sundried tomatoes into bite-sized pieces.

Step 2

Pour a glug of oil from the sundried tomato jar into a large pan over a medium heat. Add the meatballs and fry for about 10 mins or until the meatballs are nicely browned and cooked through. Transfer the meatballs to a plate and set aside.

Step 3

Meanwhile, set a large saucepan of boiling water over a high heat then add the stock cube and stir to dissolve.

Step 4

Return the empty meatball pan to the hob and reduce the heat to low-medium. Add another splash of the sundried tomato oil then add the onion and garlic and fry for about 7 mins until softened.

Step 5

Drop your spaghetti into the boiling water and cook following packet instructions.

Step 6

Add the sundried tomatoes, oregano, thyme, pesto, salt and pepper to the pan with the onion and garlic. Toss the meatballs back in and stir to coat then pour in the cream and a couple of ladles of pasta water. Stir and bring to a gentle simmer.

Step 7

Meanwhile, roughly chop the basil.

Step 8

Drain the cooked spaghetti then add to the pan with the sauce, along with ½ the chopped basil and a splash of the pasta cooking water. Mix well to combine.

Step 9

To serve, divide the spaghetti between bowls and top with the remaining basil and some grated Parmesan.