Pasta with tomato and ricotta

Ingredients

• Short semolina pasta (e.g., ditalini)100 g
• Tomato passata150 ml
• Fresh cow's milk ricotta60 g
• Extra virgin olive oil10 g
• Fresh basil2 leaves
• Salt0 g

Allergens

Gluten, Milk

Method

1. Bring a pot with about 1 liter of unsalted water to a boil.
2. In a small non-stick pan, pour the tomato passata and the previously washed basil leaves.
3. Simmer the tomato sauce over medium-low heat for about 10 minutes, covering with a lid to retain moisture.
4. Add the pasta to the boiling water and cook according to the package instructions (about 8-10 minutes), ensuring the texture is soft and safe for the child to chew.
5. While the pasta cooks, soften the ricotta in a small bowl with a tablespoon of the pasta cooking water until it reaches a smooth cream consistency.
6. Remove the basil leaves from the tomato sauce and turn off the heat.
7. Drain the pasta and combine it with the tomato sauce, stirring well with the heat off.
8. Fold in the ricotta cream and the raw extra virgin olive oil, mixing gently.
9. Ensure the temperature of the dish is lukewarm (around 37°C/98°F) before serving to children.