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
What You'll Need
onion, thinly sliced
cloves of garlic, thinly sliced
extra-virgin olive oil
Freshly grated Parmesan cheese, for serving
Red and Black Pepper, to taste
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.