Begin by preparing the tomato base. In a large mixing bowl, combine the halved cherry or grape tomatoes with whole garlic cloves, freshly chopped basil, extra virgin olive oil, and a pinch of salt. Stir gently to coat the tomatoes evenly. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, allowing the flavors to blend beautifully—up to 4 hours for a more pronounced infusion.

As the marination time nears its end, bring a large pot of water to a rolling boil. Season the water with a modest amount of salt, keeping in mind that the cheese will add extra saltiness to the final dish. Cook your choice of short pasta until al dente, then drain thoroughly without rinsing.

Remove the tomato mixture from the refrigerator and discard the garlic cloves. Add the warm, freshly cooked pasta directly into the bowl. Sprinkle the shredded ricotta salata over the top, and gently toss everything together until well combined. The residual warmth from the pasta will help bring the chilled ingredients closer to room temperature, enhancing the dish’s flavor and texture.

Taste and adjust the seasoning with another pinch of salt if necessary. Before serving, finish with an extra sprinkle of shredded cheese and a few more basil ribbons for a fresh, aromatic touch. Serve immediately and enjoy.