This easy pasta dish makes good use of the tiny, sweet tomatoes many people associate with salad or kebabs. Fresh basil is especially plentiful this time of year, so feel free to toss in a few extra tablespoons. If you don't have ziti, you can substitute penne or rigatoni.

• 3 tablespoons extra-virgin olive oil
• 1 teaspoon thinly sliced garlic
• 2 1/2 cups halved cherry tomatoes
• Salt and pepper
• 2 tablespoons hand-torn fresh basil leaves
• 1 1/2 cups dry white Italian wine
• 1 tablespoon salt
• 1 pound dried cut ziti
• 6 tablespoons grated Parmigiano-Reggiano, divided
• 1/2 cup fresh whole-milk ricotta

In a covered pasta pot over high heat, bring water to a rapid boil.

Meanwhile, in a large saute pan, heat oil over medium heat. Add garlic and cook, stirring with a wooden spoon, until lightly brown, about 3 minutes. Using a slotted spoon, remove and discard garlic. [My kids adore garlic, so I left it in.] Add tomatoes and season to taste with salt and pepper. Stir. Add basil and wine and cook until wine is reduced by half, about 5 minutes. Remove pan from heat and set aside.

While sauce is simmering, add salt and ziti to boiling water and cook, uncovered, until pasta is al dente. Scoop out about 1 cup of pasta water and set aside. Drain pasta.

Return tomato mixture to high heat. Add 2 tablespoons reserved pasta water and bring to a simmer. Add ziti and, using a wooden spoon, toss to coat evenly, adding more pasta water if necessary. Add half of the Parmigiano-Reggiano and toss well.

Transfer to a large serving platter and spoon ricotta in 1 teaspoon dollops over top. Sprinkle with remaining cheese and serve immediately.

"250 True Italian Pasta Dishes" by John Coletta with Nancy Ross Ryan (Robert Rose, $29.95)