⏰ Prep 30 mins

👶🏻 Suitable from 6 months, for baby under 8 months you can serve this sauce with a larger pasta shapes, easier for baby to hold

🌱 Vegan

❄️ Not suitable for freezing

We have this little game in my house where my boyfriend always give a vote to my recipe. Today with this peppers pasta I’ve scored 9.5 out of 10😍. Must be good then😂 I added some kalamata olives and I’ve to say was a wonderful match! I’ll definitely do it again!


  • 200g/250g pasta

  • 3 peppers (I used orange, yellow and red), sliced into 1 cm wide strips

  • 1 garlic clove, finely chopped

  • 3 tbsp olive oil

  • 1 tsp sea salt (avoid for small babies)

  • 1 handful small tomatoes, quartered or halved

  • 1 tbsp tomato purée or 2 tbsp tomato passata

  • Handful kalamata pitted olives, roughly chopped (optional but recommended)

  • Black pepper to taste


  1. In a large deep pan heat the olive oil then add the finely chopped garlic and cook for 2-3 minutes until golden.

  2. Add the peppers strips and cook for 10 minutes until lightly toasted.

  3. Add the small tomatoes and the olives and cook for 5 minutes more.

  4. Add pasta, pour some boiling water, enough to cover the pasta, and bring the mixture to a boil. Add one tsp salt and the tomato purée/passata stir and cook for 10-15 minutes (minutes depending what pasta are you using) on medium heat stirring occasionally, until the liquid is evaporated. (Add more water if needed)

  5. When the pasta is cooked (check) remove the pan from the heat and taste with salt & pepper.

  6. Sprinkle with Parmesan cheese, if desired.

  7. Enjoy!

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