Steps

• Peel and finely chop the red onion. Mince the cilantro.
• Mix the Beyond Meat with the onion and cilantro, along with some salt and pepper. Shape into about ten meatballs.
• Heat a large pot of water with coarse salt for the pasta. When the water boils, add the pasta and cook for the appropriate amount of time.
• In a frying pan, heat a tablespoon of oil. Cook the meatballs for a few minutes to ensure they caramelize nicely on the outside. Once they are cooked, pour in the canned cherry tomatoes.
• Continue cooking for 5-6 minutes, slightly crushing the tomatoes. Add salt and pepper. Then pour half a cup (125 mL) of pasta cooking water, this helps the sauce to stick to the pasta.
• Drain the pasta and mix it with the meatball sauce! It's ready!

NotesFor the pasta, I used riccia, which is similar to mafaldines – long, slightly wide, and curly on the edges 😍. And for the canned cherry tomatoes, as always, my favorite is Mutti! I always find these two products in Italian grocery stores and even in some supermarkets.