Tommy Toes

I cooked up the ravioli that I made on Saturday and topped it with a fresh tomato sauce. Wow. I used to despise tomatoes and I still do, but this simple tomato "sauce" had my mouth watering for MORE MORE MORE tomatoes.The ravioli cooked very quickly and stuck together because they were made from wonton wrappers and were too big. Lesson learned, make triangular ravioli OR turn them into tortellini. I modified the recipe because well...at this point in my life, I know what I like in my food. Did I mention it was DELICIOUS? This was probably one of the best dishes that I have tried out of that book. It just looked so fresh. I think I am going to try this for all my sauces. Heh...or we can stick to Ragu. But it's so simple! Here's that I used for the tomato "sauce" it will make you one serving:

Ingredients:
1/2 pint cherry tomatoes, sliced in half
1/2 clove garlic, sliced THIN or minced
1 T olive oil
1/4 t salt
1 T dried basil (if you have fresh, even better!)
1 t red pepper
1 t black pepper

1. Add olive oil to pan on medium heat until hot
2. Add everything else and heat for 5 min
3. Smoosh some of the cherry tomatoes
4. Remove from heat
5. Add 3 T of pasta water if you desire more of a sauce consistency
6. Top your pasta and grate TONS of parmesan cheese on to the dish.