Pasta and meatballs

1 Set a deep non-stick frying pan over medium-high heat and heat oil. Add meatballs and capsicum to pan and cook, stirring gently, for 5 minutes, or until meatballs are brown and capsicum is tender.

2 Add tomatoes to frying pan with 1/3 cup water. Bring to boil. Reduce heat to low and simmer, uncovered, for 10-12 minutes or until sauce thickens slightly.

3 Meanwhile, cook fettuccine in a large saucepan according to packet instructions, adding spinach or cavolo nero to saucepan for last minute of pasta cooking time. Drain pasta and return to pan with meatballs and sauce and toss lightly.

4 Divide pasta and meatballs among 4 bowls, scatter with basil and parmesan and serve.