A no-cook Sicilian tomato sauce of marinated cherry tomatoes, garlic, scallion and basil in olive oil, tossed with pasta and ricotta salata.
About 2 hours before serving, combine the tomatoes, garlic, scallion, basil, pepper, red pepper flakes, olive oil and optional capers in a bowl to marinate.
Cook the pasta in salted boiling water until just al dente; drain.
Warm the marinated mixture in a pan over medium/low heat 3 minutes, add the pasta and toss 2 minutes more.
Grate ricotta salata on top to taste.
