It’s so dark and gloomy out that it’s been great to bring a little bit of the mediterranean sunshine back into our kitchen. This week we made sweet tomato ricotta pasta thanks to the awesome guys at My Little Piccolo. You might have seen their pouches on the shelves in your local supermarket. I’ve tried them myself (I tend to try everything before I give it to my little one, it’s only fair!) and they are delicious mediterranean goodness in a pouch, perfect for on the go weaning or feeding.
We had a fab time whizzing around the aisles of our local Asda superstore collecting all of the ingredients to make our special dish. The recipe is really simple, it doesn’t take long and it tastes fantastic so here goes:
1 tin chopped tomatoes
4 fresh basil leaves (chopped)
200g pasta or spaghetti (we used gluten free so mummy could eat it too!)
1 medium onion, peeled and finely chopped (the hubs chose red onion and it tasted great)
1/2 red pepper, finely chopped
1tbsp tomato paste
1 clove of garlic, peeled and crushed
- In a saucepan, heat some olive oil, add in the onion and garlic and sauté until transparent. Add in the chopped red pepper and carrot and cook for a few more minutes
- Add the tin of tomatoes, tomato paste and a few twists of the black pepper mill and stir. Increase the heat slightly and let the sauce bubble away for a few minutes then reduce the heat
- Put on a large pot of salted water and bring to the boil, add the pasta and cook till ‘al dente’
- Add the ricotta and basil to the sauce (you can add in some parmesan shavings but we forgot to buy them!) and stir through
- Either puree or leave as a chunky tomato sauce
Serve with a side salad and garlic bread for all the family to enjoy or do what we did…sit down on the kitchen floor and tuck in!