Rotini with Salsa di Limone

• 1 pound rotini pasta
• 1 1/4 pound Roma tomatoes, seeded and diced
• 1/4 cup extra-virgin olive oil
• 1 large lemon, zested and juiced
• 1 cup crumbled ricotta salata cheese or feta cheese
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
3. Drain pasta, reserving 1 cup of the pasta water.
4. Place the hot pasta in a large bowl.
5. Add the tomatoes, olive oil, lemon zest and juice, ricotta salata cheese, salt, pepper, and 1/2 cup of the pasta water.
6. Toss to combine, adding the remaining pasta water, if desired.
7. Serve.

rotini pasta, tomatoes, extravirgin olive oil, lemon, cheese, salt, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/rotini-with-salsa-di-limone-recipe.html (may not work)