The Wee Chef Cooking School students ate everything they prepared and this dish was one of their favorites. The summer camp was a week long and the kids left with recipes they could make for their parents to demonstrate their new independence in the kitchen. This recipe is so tasty, the returning students wanted to make it again in 2003. Even now on occasion, Victoria prepares Bow Tie Pasta when Mom and Dad need a break from cooking.

Future Food Network Chefs making Bow Tie Pasta!
(Wee Chef Cooking School Students, 2003)
From left to right:
Hope Casey, Emily Heath, Nicole Capps, Victoria Chambers, and Kiyomi Doscher

2 tablespoons extra virgin olive oil

1 tablespoon garlic, minced

2 tablespoon chopped onion

1 32 oz. can petite diced tomatoes

1 teaspoon sugar

Salt to taste

2 tablespoons chopped fresh basil

Parmesan cheese

Heat the oil, garlic, and onions in a sauté pan over medium heat. When the garlic turns to a light gold color, add the tomatoes. (Be careful not to burn the garlic – it will make the sauce bitter.) Add the sugar and salt. Cook the sauce on medium heat for about 15 minutes. Then, cook for another 10 minutes on low heat.

When the pasta is 2 minutes from being done, add the chopped basil to the sauce. Don’t add the basil to early, because basil can taste bitter if it’s cooked too long.

Pour the sauce over the pasta of your choice. (The Wee Chef students preferred bow tie pasta.) Garnish with a sprinkle of parmesan cheese.

Main Courses, 2004