Heat ½ a tablespoon of the oil in a pan and cook the onion for 5 minutes, until soft. Put it into a bowl and stir in the turkey mince, red chilli and tomato purée. Mix until fully combined, then shape into 12 balls (remember to wash hands carefully after handling raw meat).
Heat 1 tablespoon of the oil in the same pan, on a medium heat and fry the meatballs, for 10-15 minutes until golden and cooked through. Remove from the pan and keep warm.
Heat the remaining oil in the frying pan and cook the courgettes for 5-10 minutes, until golden. Drain the cooked courgettes on kitchen paper to remove excess oil before serving.
Meanwhile, cook the pasta according to pack instructions. In a small mixing bowl, hand blend the chopped tomatoes to make a smooth sauce (or you can do this in a food processor).
When the pasta is cooked, drain and put it back onto a medium heat, adding in the blended tomatoes and mixed herbs. Cook for 5 minutes, then stir through the courgettes.
Serve the tomato and courgette pasta with the turkey meatballs.
Make it veggie: Use 1 tablespoon of oil in step 1 and cook the courgettes with the onion. Place into a bowl and stir through the red chilli and tomato purée. Set aside. Continue with step 4 to make the sauce and cook the pasta. Stir through the spicy courgettes and 300g quartered, grilled tomatoes. Cook for 5 minutes to warm through.