Kid's Tomato Pasta Recipe

Boil pasta

Bring 4 cups of water to a rolling boil in a medium pot. Add 1 tsp salt. Add 4 oz dry fettuccine and cook uncovered according to package directions for al dente (usually 8–10 minutes), stirring occasionally to prevent sticking. Reserve 2 tablespoons of pasta cooking water, then drain the pasta in a colander.

Return the drained pasta to the pot off the heat. Add 1 tbs unsalted butter and toss gently to coat and keep the noodles from sticking while you finish the sauce.

Sauté aromatics

While the pasta cooks, heat 1 tsp olive oil in a small nonstick skillet or saucepan over medium heat. Add 1/4 cup finely chopped onion and sauté 3–4 minutes until soft and translucent. Add 1/2 tsp minced garlic and cook 20–30 seconds until fragrant, stirring so garlic doesn’t brown.

Make sauce

Stir in 14 oz canned crushed tomatoes and 1 tbs tomato paste to the pan. Add 1/4 cup water to thin slightly. Stir to combine, then bring to a gentle simmer over medium-low heat.

Season the sauce with 1/2 tsp sugar, 1/4 tsp dried basil, 1/8 tsp dried oregano, 1/4 tsp salt and a very small pinch (1/8 tsp) black pepper if using. Simmer 6–8 minutes stirring occasionally until slightly thickened and flavors have mellowed. Taste and adjust salt or sugar for sweetness to suit a child’s palate.

If the sauce becomes too thick, add up to 2 tablespoons of the reserved pasta cooking water to reach a smooth, kid-friendly consistency. Turn off heat.

Combine sauce and pasta: Pour the warm tomato sauce over the buttered fettuccine in the pot. Toss gently until pasta is evenly coated. If needed, add the reserved pasta water 1 teaspoon at a time to loosen the sauce.

Serve: Divide pasta into a kid-sized bowl or plate. Sprinkle 2 tbs grated Parmesan cheese on top. Tear 2 fresh basil leaves and scatter if desired for mild fresh flavor and color.

Cool to safe temperature: Let the pasta cool 2–3 minutes before serving to avoid burns. Test before giving to a child.