PASTA WITH FRESH TOMATOES AND BASIL

2 large red tomatoes, cut into 1/2-inch pieces
2 large yellow tomatoes, cut into 1/2-inch pieces
1 cup grated ricotta salata
1 cup basil leaves cut into a thin chiffonade
3 cloves garlic, peeled, and finely minced
1 cup olive oil, my suggestion is a rich oil from southern Italy like Zamaprelli
1/2 to 3/4 teaspoon sea salt
1/ teaspoon freshly ground black pepper
1 1/2 pound long thin pasta like chitarra
1/4 cup freshly grated Parmigiano-Reggiano cheese

In a large bowl combing the tomatoes, ricotta salata, basil, garlic, olive oil, salt and pepper. Cover and let set a room temperature for at least 2 hours. Fill a 6 to 8 quart saucepot with water, add 2 teaspoons salt and bring to a boil over high heat. Add the pasta and cook until al dente, about 8 to10 minutes. Drain the pasta and toss with the tomato mixture. Taste for seasoning adding salt and pepper as needed. Top each portion with grated Parmigiano-Reggiano. Serves 6