• In a medium saucepan, heat oil over medium-high heat; add garlic and cook 2 minutes. Add tomatoes, red pepper flakes, sugar and salt. Simmer, covered, 10 minutes, stirring occasionally.

  • Stir in scallops and simmer an additional 3 to 4 minutes or until cooked through.

  • Meanwhile, cook pasta following package directions, about 8 minutes. Drain, reserving 1/4 cup pasta cooking water.

  • In a large serving bowl, toss pasta with tomato sauce and scallops. Add pasta water as needed to loosen sauce.

  • Top with ricotta salata and basil. Serve immediately.

Nutrition Facts

470 calories; 9 g total fat; 2 g saturated fat; 30 mg cholesterol; 855 mg sodium. 72 g carbohydrates; 5 g fiber; 25 g protein;