Spaghetti Sciué Sciué

Method

1. Cut cherry tomatoes in half.
2. Heat a drizzle of olive oil in a pan, add the tomato halves cut side down, and season with a pinch of salt. Cook until caramelized.
3. Meanwhile, bring a pot of salted water to a boil and cook the spaghetti according to package instructions.
4. When the tomatoes start to caramelize, add a splash of balsamic vinegar and let it reduce.
5. Cut two cloves of garlic in half and add them to the pan for flavor; remove them once they have infused.
6. In a separate small pan, toast breadcrumbs in olive oil until golden and crispy, then remove from heat and add lemon zest.
7. Add fresh basil leaves (torn by hand) to the tomato pan.
8. Add a ladle of pasta cooking water to the tomatoes.
9. Drain the spaghetti al dente and transfer directly into the pan with the tomato sauce. Toss well to coat.
10. Serve the pasta with a generous grating of ricotta salata, the toasted breadcrumbs, and a drizzle of extra virgin olive oil.