Ingredients: Per 4 servings
- ¾ lb spaghetti
- 1 lb tomatoes, costoluti
- 2 oz mature ricotta cheese
- 3 ½ tablespoons extra virgin olive oil
- 10 basil leaves
- 1 clove of garlic
- salt and pepper
Rinse, halve, and seed the tomatoes, then thinly slice them. Place them in a large salad bowl with the oil, basil, and garlic and season with salt and pepper.
Stir to combine. Let the tomato mixture marinate at room temperature for 2 hours.
Bring a pot of salted water to a boil and cook the spaghetti until al dente; drain.
Transfer spaghetti to the bowl with the tomato mixture and toss to combine.
Grate the hard ricotta and sprinkle it over spaghetti before serving.