Coat a large sauté pan (not nonstick) with about ¼ cup olive oil
and add the garlic. Cook over medium heat, stirring the garlic, just
until it starts to brown.
Add all of the tomatoes (make sure they’re dry so they fry).
With the heat cranked up to high, let them cook for a minute,
shaking the pan but being careful not to splash the oil.
As the tomatoes cook, add the fresh pasta to the boiling water.
It’ll cook pretty quickly; check for doneness after 3 or 4 minutes.
Add a ladleful of the pasta water to the tomatoes and garlic in
the pan (warning: it will sizzle and splash) and add several grinds
of black pepper. Stir. When the pasta’s just al dente, lift it with
tongs directly into the pan with the tomatoes.
Add one or two more ladlefuls of water and cook the pasta
together with the tomatoes until everything comes together. The
sauce itself should get thick as the starchy water, the olive oil, and
the tomato juices emulsify.
At the very last second, add half of the basil leaves. Taste and
check the seasoning (you may need to add some salt). Remove
from the heat.
Using tongs, lift the finished pasta onto warmed plates, tangling
the noodles into a nest. Top with more fresh basil and with shaved
ricotta salata.
* You need to be aggressive here because this salted water is also
going to season the tomatoes down the road.