⏰ Prep 15 mins
👶🏻 Suitable from 6 months, for baby under 8 months serve this sauce with a large pasta shapes, easier for baby to hold
🌱 Vegetarian • Vegan
❄️ Keep in the fridge for a couple of days (without mozzarella)
Quick, easy and absolutely amazing! That’s the best way to describe this Pasta with fresh tomatoes! 🍅 The worst thing of this recipe is the mess I have to clean after she ate spaghetti 😂
300g cherry or plum tomatoes, cut in quarters
200-250g pasta of your choice
Handful of kalamata olives, roughly chopped
1 garlic clove, finely chopped
2-3 tablespoons olive oil
fresh basil (5-6 leafs)
3/4 tsp dry oregano
3/4 tsp dry parsley
salt & pepper, to taste
1-2 tbsp tomato passata (optional-just to give a bit of colour to the pasta)
1 mozzarella, cut in pieces (optional)
Check what I got for Grace this week
Cook pasta according to package directions.
Meanwhile, cook the finely chopped garlic with the olive oil in a pan over medium high heat until golden.
Reduce heat to medium-high and add chopped tomatoes and the kalamata olives and cook for 5 minutes stirring occasionally.
Season with oregano, parsley, basil, salt and pepper, give everything a good stir and cook for another couple of minutes.
Tomatoes should get soft, but not completely smashed. Remove from the heat.
Add the cooked pasta to the tomatoes and mix well (add more olive oil if pasta result too dry).
Serve with a handful of mozzarella on the top. Sprinkle with grated Parmesan cheese if desired.