Made with tomatoes, basil, parmesan cheese and a hint of garlic, this traditional pasta sauce is good served with small pasta shapes.
Recipe courtesy of "Organic: Baby and Toddler Cookbook" by Lizzie Vann, copyright 2006. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 tsp olive oil||1/2 small potato, peeled and chopped|
|1/2 very small onion, finely chopped||2 oz (60 g) tinned tomatoes, chopped|
|1/2 small celery stick, finely chopped||1/2 tsp cream cheese|
|1/2 small garlic clove, chopped||1/2 tsp grated parmesan|
|1/4 tsp chopped fresh basil||3 tbsp water|
|1 small carrot, peeled and chopped||1 tbsp pasta shapes|
Heat the oil in a small pan over medium heat. Fry the onion, celery, garlic and basil until soft, about 5 minutes. Reserve 1 tablespoon of the mixture. Add the carrot, potato, tomatoes, cream cheese, parmesan and water to the pan. Cover and simmer for 10 minutes.
Cook the pasta according to the directions on the packet and drain well. Puree or mash the sauce to a slightly lumpy texture. Stir in the reserved fried vegetables and extra water if a thinner consistency is preferred.
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