Two-Minute Fresh Tomato and Basil Sauce

Name: Two-Minute Fresh Tomato and Basil Sauce
Yield: for 20 ravioli grandi or 1 pound of pasta
Ingredients: 1/4 cup extra-virgin olive oil; 4 tablespoons sliced garlic; Flesh from 1 1/2 pounds ripe fresh tomatoes, peeled, seeded, and juiced, roughly chopped into 1/3-inch pieces (2 cups), juices reserved; 1/4 teaspoon salt; 4 tablespoons shredded fresh basil leaves

December 14, 2011

This is a fine fast sauce for Shrimp and Tomato Ravioli and Simple Ricotta Ravioli (preceding recipes) as well as for Potato, Leek, and Bacon Ravioli (page 186). Make the sauce just before the ravioli come out of the pot, for the freshest taste. You should definitely peel the tomatoes for this: see my method on page 261.

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