Tomato Basil & Ricotta Spaghetti

I was reading an article today on a $24 plate of spaghetti at Scarpetta, and while the meal sounds absolutely delicious I didn't have the time after work to invest in making sauce from scratch, and decided to just work with what I had instead. The result was a wonderfully delicious spaghetti and cheese sauce that definitely hits the spot and served with fresh homemade pasta (though keep in mind you can always use your favorite boxed pasta if you don't make your own).

Tomato Basil & Ricotta Spaghetti: Serves 2-4

4 Nests Basic Homemade Pasta (or 8oz uncooked Spaghetti)
2 Garlic Cloves - Minced
15oz Tomato Sauce
2-3TB Tomato Paste
2tsp Olive Oil
1/2C Ricotta Cheese (I used Part Skim)
2-3TB Fresh Basil - Chopped
Salt & Pepper

Bring a large pot of salted water to a boil and cook pasta. Note you want to take the pasta out of the water before it is to your desired tenderness. You will finish cooking it in the sauce once it has been drained! If you are using the fresh pasta it will only need 2-3 minutes to cook, boxed or fully dried pasta will take longer.

In a large saute pan heat the olive oil and garlic over medium heat for 30-45 seconds until the garlic turns really fragrant. Add the tomato sauce and paste with some salt and pepper and bring up to a low simmer, stirring to incorporate. Let the sauce simmer away stirring occasionally while the pasta is cooking.

Once the pasta has been drained add it to the sauce with the ricotta and basil and stir to incorporate, cook over medium heat for 3-4 minutes tossing the pasta often. Split into bowls and enjoy!

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WW: 12 Points Plus / serving @ 2 servings (using homemade pasta recipe)
6 Points Plus / serving @ 4 servings (using homemade pasta recipe)

14 Points Plus / serving @ 2 servings (using 8oz boxed pasta)
7 Points Plus / serving @ 4 servings (using 8oz boxed pasta)