We all know kids love simple foods. But they often don’t love green bits (like my son).
This dish is a great introduction to “bits” in their food. It’s full of flavour, not too spicy and pretty quick to whip up.
Gluten, egg, dairy and nut free
Serves 5 or 6
- 400g grape or cherry tomatoes
- 2 cloves garlic, finely chopped
- 1 long red chilli, seeds removed
- ½ red onion, finely diced
- ½ Cup water from the pasta
- ¹⁄8 tsp. salt
- ½ Cup fresh basil, roughly chopped
- 1 Tbsp. olive oil and a little extra for baking
- 350g shell pasta, I use Barilla gluten free
- Preheat oven to 200ºC. Toss the tomatoes in a little olive oil in a small baking dish.
- Once the oven is heated, place the tomatoes in the oven and cook for 10-15 mins or until the tomatoes have wilted and gone soft.
- In the meantime, cook the pasta in a large saucepan, in loads of water and according to packet directions.
- Heat a frying pan on medium-high heat. Once it is heated, add tin the oil and heat.
- Add in the onion and cook for 1 minute until it begins to soften. then add the garlic and chilli.
- Pour in the cooked tomatoes, sprinkle with the salt and bring to the boil. Then add in the pasta water.
- Allow to gently boil for 2-3 minutes.
- Reduce the heat to low and toss in the cooked and drained pasta. Stir the pasta through the sauce to ensure it is fully coated.
- Sprinkle with the basil and serve. You can sprinkle it with freshly grated Parmesan if you have it.
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