I got this recipe from the mother of one of my youngest son’s school friends, whose son is a very fussy eater. It is cheap, quick to make, and I have yet to meet a child who won’t eat it!
- Bring sufficient water to a rolling boil, add 1-2 chicken stock cubes (dependent on the volume of water).
- Add 1 handful of pasta per person (I prefer Penne or Fusilli, but use whatever you want). Cook according to instructions.
- When done, drain water/stock and drizzle with good quality olive oil.
- Serve up and grate fresh Parmesan cheese over the pasta.
You can add anything else you want, which will meet approval. I’ve added halved cherry tomatoes and shredded basil leaves, a few splashes of fresh lemon juice, or a couple of handfuls of diced, fresh mozzarella in past variations. But the basic recipe continues to meet approval.
This is perfect for a quick lunch or dinner, especially on a “fridge-clear-out” day.