Heat oil and garlic in a large sauté pan until garlic is light golden brown.
Quickly add tomatoes, chilli and wine, boil to remove alcohol.
Add meatballs to pan and cook gently till cooked through (10min).
Add butter, basil and warm pasta, toss until fully coated.
Season with salt, pepper, lemon, and PepperGreen Estate Extra Virgin Olive Oil if you like and boil. Add pasta water and boil for 30 seconds.
Top with parmesan and serve with a LOT of PepperGreen Estate 2019 Merlot.