Pasta for Two

I've been trying to use my pasta maker a lot, so about every other week I'll make pasta on a weeknight. Last night I rolled out the pasta kind of thick in the machine, then cut it into squares by hand for a really rustic look. A generous 3/4 cup flour and 1 egg make good-sized portions for two people.

Todd really liked the "condiment," as he called the sauce, so here it is: While the pasta was resting (before I rolled it out) I opened a 15-ounce can of stewed tomatoes, drained the juice and cut the tomatoes into large chunks. Sauteed a large minced garlic clove in some oil, then added the tomatoes, some oregano, salt and a couple sprigs of thyme (odd, I know, but I had it and wanted to use something fresh). Put that over low heat while I rolled out, cut and cooked the pasta, then tossed it with the cooked pasta and scattered some feta over the top.