Place a large pot of water over high heat and bring to a boil.
Once the water is boiling, add a generous amount of salt and the pasta and cook until al dente according to package directions.Reserve about one cup of the starchy cooking water and drain the pasta.
While the pasta is cooking, add the tomatoes, basil, tarragon, salt and pepper to a large mixing bowl. Using a microplane or the fine side of a box grater, grate the garlic into the bowl.
Add the cooked pasta to the bowl and drizzle with the EVOO. Add some of the reserved pasta water to create a sauce and toss to combine.
Allow the pasta and tomatoes to rest a few minutes before serving. Top with crumbled ricotta salata cheese.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to www.yum-o.org.