DIRECTIONS: Add the chopped tomatoes, garlic, olive oil, Calabrian chili paste, and ½ teaspoon of salt to a mixing bowl. Cover and let sit at room temperature for at least 30 minutes but up to 3 hours. Once the tomatoes have marinated, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente. Drain the pasta well and transfer it to the bowl with the tomatoes. Add the ricotta and parmesan to the bowl and toss until melted and creamy. Add the basil and toss to combine. Garnish with extra parmesan cheese if desired and serve. 

 

NUTRITION INFO: 1cup, Calories: 210kcal, Carbohydrates: 30g, Protein: 10g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 6mg, Sodium: 54mg, Fiber: 3.5g, Sugar: 4g - WW Points: 5

(Recipe and photo courtesy of Skinnytaste)