1To make Napoli sauce, heat oil in a small saucepan over medium heat and sauté garlic for 1-2 minutes until soft. Add all other ingredients and simmer for 10 minutes or until thick.
2While Napoli sauce is cooking, prepare ‘meatballs’ by processing lentils in a food processor for about 20 seconds. Add almond meal, breadcrumbs, flax egg, chilli flakes and soy sauce, and process until well combined. Roll mixture into balls.
3Heat oil in a large frying pan over medium heat and fry lentilballs for 4-5 minutes until browned all over, turning frequently to prevent them sticking to the pan.
4Pour Napoli sauce over meatballs and stir gently to coat in sauce.
5Cook spaghetti in a large pot of salted boiling water for 8-10 minutes or until al dente. Drain.
6Stir meatballs and sauce through pasta and serve topped with basil leaves.