11½-14ouncescherry or grape tomatoes (sliced in half)*
1-2clovesgarlic (whole do not chop)
5-6leavesfresh basil chopped
3-4tablespoonsextra virgin olive oil (more if needed)
3-4cupscooked al dente pasta (short pasta)
2-2½ouncesricotta salata (shredded)**
1-2pinchessalt (divided)
*Or large firm ripe tomatoes chopped (I would probably seed the tomatoes also)
**If you can't find ricotta salata you can substitute with shredded pecorino Romano or crumbled feta cheese.
Instructions
In a large bowl mix together the sliced tomatoes, garlic, chopped basil, olive oil and a pinch of salt. Cover the bowl with plastic wrap and refrigerate for 1-4 hours.
When the time has almost passed cook the pasta in a large pot of salted boiling water. Don't add too much salt since the cheese is already quite salty. Drain well but do not rinse.
Remove the bowl from the fridge, remove the garlic, add the cooked al dente pasta and shredded cheese, gently toss to combine. Taste for salt, add if needed. You may want to add the pasta warm so that it helps bring the rest of the ingredients to room temperature.
Top with more shredded cheese and basil before serving. Enjoy!
Notes
You will need 3-4 cups of cooked pasta which is equivalent to 2 – 2 1/2 cups of dry pasta.You can make it up to a day in advance and keep it in the refrigerator. If the salad is a little dry before you serve it, toss it with a little extra olive oil.Any leftovers should be stored in the fridge, in an air tight container. It will keep for two to three days in the fridge.