I have quite a reputation amongst my friends for serving nursery food – they would show up at my house for dinner parties, and surprise surprise, the menu is exactly the same as what I feed my children. This is because I do not believe in cooking separate meals for kids – a large part of helping a toddler to transition into becoming a child is teaching him how to integrate into our world.
Without much ado, here’s my recipe for an achingly glamorous spaghetti pomodoro. The kick in this version is that it uses three different kinds of tomatoes:
- Cherry tomatoes preserved in Cointreau – recipe is here
- Tomato pesto (see below)
- Tomatoes, garlic and chilli roasted in balsamic vinegar and olive oil (as illustrated in the photo below)
To make the tomato pesto, blitz together two ripe red organic tomatoes (for extra taste, roast these), a bunch of basil, half a cup of pine nuts (I used macadamia because I ran out of pine nuts), half a head of garlic and enough olive oil to turn the mix into the desired consistency. Season to taste.
Boil pasta according to packet instructions and assemble. Serve piping hot, garnish with fresh basil leaves and parmesan cheese if desired.