Serves 3-4

Ingredients

• 1 pound fresh tortellini, ravioli or other filled pasta
• 1 Tbs. salt
• 1 cup of Italian Tomato Jam
• 1 Tbs. olive oil
• 15 fresh basil leaves, julienned
• 2 oz. grated parmesan

Directions

• Fill a large pot (enough to hold 6-8 quarts) with water and bring to a boil. Add 1 tablespoon of salt. Add pasta to boiling water, turn down flame to low-medium boil and cook until pasta is al dente or just a little underdone.
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• While waiting for pasta to cook, warm pasta bowls in oven at low temperature or pour hot water into bowls, pour out and dry just before serving.
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• When pasta is done, drain cooked pasta through a colander (reserving ½ to 1 cup pasta water for later use, if needed) and place pasta into warmed bowls.
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• Place a dollop of Italian Tomato Jam onto the pasta and drizzle with olive oil, fresh basil and grated parmesan or other hard cheese of your choice.