Tomato Ricotta Pasta for Babies (9 months+)

Preparation

1. 1

   Cook the small wheat pasta in unsalted water until very soft; reserve a little cooking water and drain.

2. 2

   Wash the tomato, remove tough skin if necessary, chop and simmer with the measured water until completely tender.

3. 3

   Stir plain pasteurised ricotta and olive oil into the tomato until the sauce is creamy.

4. 4

   Fold pasta into the sauce, adding reserved water as needed for a moist cohesive texture.

5. 5

   Check for firm pasta or tomato skin and cool before serving.