You cannot go wrong impressing your guests, with this warm salad.
Preheat the oven to 200°C (400°F/Gas 6).
Place the tomatoes, olive oil, vinegar and sugar in a large bowl and stir to combine.
Season with salt and pepper.
Cover and leave to marinate while you prepare the rest of the dish.
Rub the bread on both sides with the cut side of the garlic.
Brush with the extra olive oil and sprinkle with salt.
Put the bread on a baking tray and place in the oven.
Cook for 20 minutes, or until crisp.
Remove from the oven and crumble into coarse breadcrumbs with your hands.
Cook the pasta in a large pot of rapidly boiling salted water until al dente.
Drain well, then add to the tomatoes.
Add the basil and toss to combine.
Divide the pasta between four serving plates, or put it on one large serving dish, crumble over the ricotta cheese and sprinkle with the breadcrumbs.
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