Tonight’s episode of "What’s Cooking Hawaii" (7 p.m. Wednesdays, KFVE) wraps up its first season, though all episodes will be repeated starting next week. In this final original episode, Kapiolani Community College culinary student Danny Sahagun demonstrates how to make fresh pasta, cook it and whip up a "Naked Pasta."

EASY FRESH PASTA

2 cups all-purpose flour
2 tablespoons vegetable oil
3 eggs
Pinch salt

On clean surface, pour flour into a mound and hollow out center.

In bowl, mix oil, egg and salt and place in the center of flour mound, carefully combining until incorporated.

Knead dough 5 to 10 minutes until smooth. Let rest up to 30 minutes. Roll into thin sheet and cut into desired thickness. Serves 4.

NAKED PASTA

1 recipe pasta
1 tablespoon olive oil
1 cup halved cherry or grape tomatoes
1 cup chopped kale
1 tablespoon sliced garlic
3 anchovy filets, chopped
Ground black pepper, to taste

In pot, boil water and cook pasta 2 to 3 minutes, then drain, reserving some cooking water. Set aside.

In saucepan on high with olive oil, sauté tomato, kale and garlic.

Add anchovy and pasta, and saute another minute.

Add pasta cooking liquid if necessary to create more sauce liquid. Add pepper and toss. Serve hot. Serves 4.

Note: Those without sodium restrictions can season pasta with salt or capers.

Nutritional information unavailable.