Bucatini with Yellow Tomato Sauce and Pine Nuts

?      1.1 pounds yellow cherry tomatoes (500g)

?      5 basil leaves

?      2 cloves garlic

?      A drizzle of extra virgin olive oil

?      1.8 ounces Sicilian pine nuts (50g)

?      1 tablespoon ricotta

?      1 ounce grated pecorino cheese (30g)

?      Salt to taste

?      Pepper to taste

?      7 ounces bucatini (200g)

1. Preheat the oven to 350°F (180°C).
2. Wash and halve the yellow cherry tomatoes.
3. Place the tomatoes on a baking sheet.
4. Drizzle with extra virgin olive oil, add basil leaves, and whole, crushed garlic cloves.
5. Bake at 350°F (180°C) for 30 minutes.
6. Once cooked, transfer the tomatoes to a bowl and gently crush them to create a rustic sauce.
7. Add 1 tablespoon of ricotta, grated pecorino cheese, salt, and pepper to taste.
8. Mix well until you have a smooth sauce.
9. Toast the pine nuts in the oven at 350°F (180°C) for about 8 minutes, until golden.
10. Coarsely chop the toasted pine nuts and set aside.
11. Bring a pot of salted water to a boil and cook the bucatini al dente according to package instructions.
12. Drain the bucatini and toss with a drizzle of extra virgin olive oil.
13. In a large pan, combine the bucatini with the yellow tomato sauce and mix well.
14. Add the toasted, chopped pine nuts, gently stirring to combine all the ingredients.