Our friends at @lunchesandlittles bring us back to basics with a delicious homemade pasta sauce with fresh tomatoes. Introduce your toddler’s taste buds to the power of fresh herbs and ingredients with this essential pasta recipe.
WHAT YOU NEED
🍝3 Cups halved cherry tomatoes (we used a mix for more color)
🍝3 Cloves of garlic (minced)
🍝a Drizzle of olive oil
🍝1 Tbsp balsamic vinegar
🍝1/2 Tsp dried basil
🍝1/4 Tsp dried oregano
🍝1/4 Tsp dried parsley
🍝12 Ounces pasta of choice (more/less as desired; we used Farfalle)
🍝 Salt and pepper to taste
🍝1 Tbsp sugar (optional)
🍝 Fresh chopped basil and Parmesan cheese to garnish (optional)
Cute silicone grip dish pictured
HOW YOU MAKE IT
🍅Preheat the oven to 415 degrees and line a baking sheet with foil or parchment paper. Set aside.
🍅In a medium-sized mixing bowl combine the following: tomatoes, garlic, olive oil, dried spices and sugar (please note: sugar in this recipe is optional and can be omitted). Carefully toss until everything is well coated.
🍅Transfer coated tomatoes onto a prepared baking sheet and bake for 15 to 20 minutes or until softened and bubbly.
Pro Tip: For added flavor, place the tomatoes under the broiler for a minute or so once done — we love ours a bit charred, so we always do this, but it is a personal preference.
🍅While tomatoes are roasting, cook your pasta al dente. Once done, drain and return the pasta to pot, or transfer to a skillet/shallow pan (as shown). We do this so that we are better able to mix everything together once we add in the tomatoes (see below).
🍅Once tomatoes are done, remove from the oven and transfer to a pot or skillet. Be sure to transfer the tomatoes and any and all pan juices. Yummm!
🍅Carefully mix pasta and your fresh tomato sauce together until pasta is well coated and combined. If needed/desired: add a bit more olive oil and again, mix it up.
🍅Serve immediately. Season with salt and pepper and top with fresh chopped basil and grated Parmesan cheese.
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