On a sunny day, cut your cherry tomatoes in half and place them in an earthenware bowl. Add half cup of olive oil, a pinch of salt, a pinch of red pepper flakes, and half of a handful of torn basil. Cover the bowl tightly with Saran wrap. Place the bowl in a sunny spot for 3 to 4 hours.
Cook the mezze rigatoni in boiling salted water according to package directions (al dente is best), around 12 to 14 minutes. Drain and set aside.
Combine all ingredients in a large bowl, gently folding to make sure all pasta is covered. Tear the remaining basil and add on top.
Spoon a generous heaping of ricotta cheese in the center and top, garnish with a sprig of basil.
Enjoy al fresco with your favorite people.
