Farfalle Salad With Fresh Tomatoes

• 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

1. Bring a large pot of salted water to a boil.
2. Meanwhile, combine tomatoes, 1 tablespoon oil, and 3/4 teaspoon fine sea salt in a large bowl; toss to combine.
3. 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.
4. 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.

salt, tomatoes, extravirgin olive oil, farfalle, milk ricotta, basil, salt, freshly ground white peppet

Taken from www.epicurious.com/recipes/member/views/farfalle-salad-with-fresh-tomatoes-50091184 (may not work)