Ingredients
Fine sea salt
1-3/4 pounds ripe tomatoes, cored, quartered, seeded, and cut
3-1/2 tablespoons extra-virgin olive oil plus more for drizzling
1/2 pound farfalle
3/4 cup whole milk ricotta (preferably fresh: 6-7 ounces)
1/2 cup thinly sliced fresh basil leaves
Coarse sea salt
Freshly ground white peppet
Preparation
Bring a large pot of salted water to a boil.
Meanwhile, combine tomatoes, 1 tablespoon oil, and 3/4 teaspoon fine sea salt in a large bowl; toss to combine.
Cook pasta in the boiling water until el dente. Drain in a colander, then spread on a rimmed baking sheet or in a large baking dish, drizzle with remaining 2-1/2 tablespoons oil and toss to coat. Let pasta cool to room temperature.
Divide pasta among 4 serving plates. Top with tomatoes and a few spoonfuls of their juices. Dollop with cheese and sprinke with basil, then drizzle with oil and season with coarse sea salt and pepper to taste.
