Chop the tomatoes in small pieces and put them in a bowl.
Cut up the basil and add it to the tomatoes.
Add 4 Tbs of Ev olive oil and a pinch of salt.
Toss and refrigerate for 2 hours.
Cook the pasta al dente. Mix with the tomatoes and garnish with ricotta salata.
Finish with a drizzle of EV olive oil.