- 12 cherry tomatoes
- 2 ordinary tomatoes, halved
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 4 basil leaves
- small bunch chives
- 8 black or green olives, stoned (optional)
- olive oil, for drizzling
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 200g pasta, cooked and kept warm
Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…
- cheddar or Parmesan, grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Put the cherry tomatoes into a large bowl, reach down into the bowl and squeeze each one hard until it bursts (mind out, they’ll squirt!). Pull the tomatoes into pieces.
Squeeze the halved tomatoes on a lemon squeezer to make as much juice as you can. Pour this into the bowl. (Grown-ups, the squeezed halves can be used up in a stew or soup.)
Snip the basil and chives into the bowl using your scissors, or tear them into pieces. Then, if you are using them, snip or pull the olives in half and throw them in, too.
Add a dribble of olive oil, then ask your grown-up helper to put the cooked pasta into two bowls, spoon your sauce on top and sprinkle with the cheese
If your child is able, they can do all their own chopping and slicing; very little ones will enjoy the squishing. You can vary what goes into the sauce. If herbs are a step too far, stick to tomatoes and the vegetables your child enjoys, such as red pepper or cooked peas. If you'd like to add more protein, try chopped cooked chicken or bacon.