Two-Minute Fresh Tomato and Basil Sauce

1. 1

   In a 14-inch skillet, toast the garlic slices in the olive oil for 1 minute.

2. 2

   Scatter in the chopped tomato, sprinkle on the salt, add the reserved juices and a few tablespoons of pasta water, then toss for a few more minutes, just barely cooking the tomatoes.

3. 3

   Turn off the heat and stir in the basil.

4. 4

   Toss with hot pasta right out of the cooking pot.

5. 5

   Use half the sauce for dressing each batch of 10 ravioli grandi.

* Per serving · 4 servings · Values may vary.

No additional tips available.