baby & toddler club

Ingredients

1 tin of chopped tomatoes (400g)

4 fresh basil leaves, chopped

Fresh black pepper

1 carrot, peeled and finely chopped

200g pasta (spiral or spaghetti)

100g ricotta

1 medium onion, peeled and finely chopped

½ a red pepper, de-seeded and finely chopped

1 tbsp of tomato paste

1 clove of garlic, peeled and crushed

A wonderfully classic Italian spaghetti weaning recipe made with fresh plum tomatoes, smooth creamy ricotta, plus a little Montello cheese.

Method

In a saucepan, heat the olive oil and add the onion

and garlic and sauté these until they are transparent

(around 8 minutes). Add the chopped red pepper and

carrot and cook for a further few 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 start to bubble away

for a few minutes, then reduce the heat.

Put on a large pot of salted water and bring to the

boil, add pasta to water and cook until 'al dente'

approximately 8- 10 minutes.

Add the ricotta, parmesan and basil to the sauce and

stir through.

Either puree or leave as a chunky tomato sauce.

Tip: Make double the sauce and freeze in small

portions for a quick meal with freshly cooked pasta.

*Cook times are intended as guidelines only.

Sweet tomato ricotta spaghettit

50 Minsfrom 10 months 8

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