| 1 box | BARILLA Tri-Color Rotini |
| 1-1/2 pounds | plum tomatoes, peeled, seeded, and cut into 1-inch cubes |
| 1/4 cup | extra virgin olive oil |
| to taste | salt |
| to taste | freshly ground black pepper |
| 10 leaves | fresh basil, sliced thin |
| 1 clove | garlic, minced |
| 1/2 cup (2 ounces) | ricotta salata cheese, grated |
BRING a large pot of water to boil.
CUT an "x" at the bottom of each tomato with a sharp knife. Dip tomatoes in boiling water for about 2 minutes. Remove from water, cool. When cool enough to handle, peel and seed tomatoes. Chop into 1-inch cubes.
MIX the tomatoes, olive oil, salt, pepper, basil, and garlic in a large bowl. Marinate for about 2 hours.
BRING a large pot of water to a boil.
ADD pasta to boiling water. Cook according to package directions.
DRAIN pasta and immediately add to tomato mixture.
SPRINKLE with ricotta cheese. Mix well. Transfer to serving platter or bowl and serve.
Ricotta Salata is a rindless cheese made from lightly salted sheep's milk curd that is pressed and dried, then aged for at least three months