Gemelli with Tomatoes Olives and Ricotta

Ingredients

• Coarse salt
• 8 ounces gemelli (or fusilli or penne)
• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 10 sun-dried tomatoes in oil, drained
• 1 tablespoon red-wine vinegar
• 2 teaspoons salt-packed capers, rinsed
• 2 garlic cloves, coarsely chopped
• Freshly ground pepper, to taste
• 1/2 cup grape tomatoes, quartered
• 1/3 cup Kalamata olives, pitted and halved
• 1/3 cup fresh basil, torn
• Fresh ricotta cheese, for serving

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