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Fresh Tomato Pasta
If you live for summer tomatoes, you'll love this easy Fresh Tomato Pasta made with marinated tomatoes, ricotta, and Calabrian chili. It’s creamy, spicy, and ready in minutes!
Ingredients
- 1 pound red heirloom (or beefsteak tomatoes, ripe, diced (about 2 cups))
- 1 clove garlic (grated)
- 2 tablespoons extra virgin olive oil
- ½ teaspoon Calabrian chili paste (increase this if you like it a little spicier)
- ½ teaspoon kosher salt
- 8 ounces protein pasta ( such as rotini or penne pasta)
- 2 tablespoons parmesan cheese (freshly grated , plus more for garnish)
- ⅓ cup part-skim ricotta cheese
- ¼ cup chopped fresh basil
Instructions
- 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.
Notes
- I let the tomatoes marinate for 1 hour.
Nutrition
Serving: 1cup, Calories: 210kcal, Carbohydrates: 30g, Protein: 10g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 6mg, Sodium: 54mg, Fiber: 3.5g, Sugar: 4g
- WW Points: 5