Ingredients

10 Roma or plum tomatoes (coarse chop)
½ cup fresh basil (chopped)
3 Cloves garlic (minced)
3 tbsp Extra Virgin Olive Oil
¾ tsp salt
¼ black pepper
½ Cup water
1/3 cup grated Parmiggiano Reggiano
500g Let’s Pasta Ravioli, Tortelloni or Gnocchi
½ cup Pasta Cooking Water (if necessary)

Procedure

In a large skillet, add Extra Virgin Olive Oil and garlic and sauté.

Add tomatoes, salt and pepper and stir.

Once nicely amalgamated, add ½ cup water and simmer to cook tomatoes for approximately 10 minutes.

Once water reduced by half add basil. Stir. Add pasta and stir. May require small amount of cooking water.

Plate and top with Parmiggiano Reggiano

Pairings with this Sauce

TORTELLINI

Beef, Veal & Herb, Veal & Prosciutto, Four Cheese, Rosemary Chicken, Wild Mushroom, Feta and Sundried Tomato

RAVIOLI

Barolo Braised Beef, Itty Bitty Beef, Four Cheese & Spinach, Itty Bitty Four Cheese, Lobster Shrimp & Lemon, Honey Glazed Butternut Squash, Creamy Artichoke and Lemon, Wild Mushroom & Roast Garlic, Italian Sausage, Prosciutto Fig and Mascarpone, Creamy Crab & lobster, Bacon & Cheddar, Carbonara, Rosemary Chicken, Ricotta, Roasted Butternut and Mascarpone, Four Cheese & Spinach, Creamy Crab & Lobster

GNOCCHI

Potato Gnocchi, Ricotta & Spinach Gnocchi, Roasted Butternut Gnocchi