Elia’s Italian Tomato Pasta

Elia’s Italian Tomato Pasta
Elia’s Italian Tomato Pasta

45 min

4 portions

Vegetarian
The best tomato pasta in the world comes from Italy – and now you can cook it with youngster chef Elia’s tips. Just be careful not to overcook the pasta! All mozzarella fans will surely love this Italian-flag coloured pasta.

Elia’s Italian Tomato Pasta

  • 500 g cherry tomatoes
  • 1 garlic clove
  • 1 tbsp olive oil
  • a pinch of salt
  • a few grinds of black pepper
  • a handful of basil leaves
  • 1–2 balls of mozzarella cheese
  • 350 g pasta (f. ex. penne)
  1. Time to get going!

    Start by washing your hands and checking that you have all ingredients at hand.

  2. Chop the tomatoes

    Rinse the tomatoes and halve them with a sharp knife.

  3. Sauté the garlic

    Peel the garlic clove and put it in a large, high-sided pan. Pour 1 tsp of olive oil onto the pan. Fry the garlic clove on medium heat for about 5 minutes, to season the oil. Remove the clove from the pan and throw it to bio-waste.

  4. Fry the tomatoes

    Add the tomatoes to the pan and beware of hot oil. Season with salt and pepper, and fry on medium heat for about 20 minutes. Mix half of the basil leaves with the tomatoes.

  5. Boil the pasta

    Bring the pasta to boil according to the instructions on the package. Once the water boils, add at least 1 teaspoon of salt.

  6. Chop the mozzarella

    While your pasta boils, cut the mozzarella into small pieces. If you love mozzarella like I do, use two balls for this pasta.

  7. Mix everything together

    When your pasta is ‘al dente’, strain it in a colander and toss it into the pan. Mix with tomatoes and let cook for 2 minutes.

  8. Time to enjoy!

    Add the mozzarella cubes and the rest of the basil and stir them in the pasta. That’s it! Bravissimo!

Elia

"All kids love desserts!"

10 years

Tell us about your fav recipe? This Italian flag coloured pasta is super easy and quite quick to make. You only need to be able to cut – and not to burn your fingers. ‘Delizioso!’

How many Carrot Kitchen’s videos do you cook on? You can see me cooking the Liquorice Balls, Pesto Pasta, Garlic Butter and Mummy Cake, at least.

Which of the videos is your own favourite and why? Mummy Cake, one of the few desserts I’ve cooked from Carrot Kitchen. All kids love desserts!

How come you cook so well Italian? I'm used to cooking and eating a lot of pasta, and I’m half-Italian.

Do you hesitate when draining the pasta? 0% / 100%.

What’s your #1 pasta tip? Do not overcook it. If it becomes too soft, the taste suffers.

Do you prefer cooking by yourself or with a friend? By myself.

Why that? Easier to concentrate. I also like cooking with my parents.

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## Our recipe philosophy

__Success guarantee.__
All our recipes are created, tested and edited by food education experts.

__Healthy and ah so yummy.__
In our recipes taste and healthiness come in the same package. Sometimes with sprinkles.

__Sustainable choices.__
We cook lots of veggies and encourage kids to make choices that are not only good for them but also good for the planet.

__100 % happiness guarantee.__ 
Food that is spiced with laughter always tastes better.