Penne Pomodoro

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Pasta and sauce is a childhood staple; for baby’s first taste, try this version the whole family can enjoy. Use a slotted spoon to pull out al dente pasta for the adults to eat, and cook the rest of the pasta until it is soft for baby.

Tags: Easy, 10 mins, Baby Food, Pasta & Noodles, Italian, Casserole, 12 Months+
Serves: 4
Skill level: Easy
Prep time: 10  minutes
Cooking time: 10  minutes
Total: 20  minutes

Additional Information


3 cups (750 ml) PC Organics Penne Rigate
3 tbsp (45 mL) extra virgin olive oil
1 diced onion
1 clove garlic, smashed
1 can (14 oz/398 mL) no salt diced tomatoes
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
1/3 cup (75 mL) grated Parmigiano Reggiano Cheese


  1. In saucepan of boiling salted water, cook pasta for 9 to 10 minutes for al dente or to desired doneness; drain and set aside.
  2. Meanwhile, in saucepan, heat 1 tbsp (15 mL) of the olive oil over medium heat; cook garlic for 2 minutes, stirring occasionally, or until browned. Remove garlic and discard. Stir in onion; cook for 4 minutes, stirring occasionally, or until soft. Stir in tomatoes and juices, remaining olive oil, salt, pepper and 3 tbsp (45 mL) water. Cook, uncovered, for 3 minutes. Remove from heat.
  3. Using immersion blender, purée tomato mixture until smooth. Stir in pasta. Serve sprinkled with cheese. Makes about 5 cups (1.25 L).

Chef's Tips

If you cannot find a 14 oz/398 mL can of salt-free diced tomatoes, buy a 28 oz/796 mL can and measure out 1-3/4 cups (400 mL).

Nutritional Information

Per serving:
440 calories
fat 13 g
sodium 250 mg
carbohydrate 67 g
fibre 4 g
protein 14 g