I adapted this recipe from Martha Stewart's One-Pan Pasta so that I could use fresh pasta. I find that I can digest fresh local pasta so much better than the dried stuff that you get in the store. I used tomatoes on the vine for my version but think that cherry tomatoes would work better. I omitted both the red and black pepper during the cooking to make the recipe more suitable to kiddo's palates. —Chelsea Titus
onion, thinly sliced
cloves of garlic, thinly sliced
extra-virgin olive oil
Freshly grated Parmesan cheese, for serving
Red and Black Pepper, to taste
In This Recipe
Combine tomatoes, onion, garlic, basil, oil, 2 teaspoons salt and water in a large skillet.
Bring to a boil over high heat. Boil for 5 minutes.
Add fresh pasta. Keep heat on high. Stir and turn pasta frequently with tongs until the water has almost evaporated and you have a nice sauce.
Add Parmesan, then season to taste with salt and pepper. Add basil for garnish if you're feeling fancy.