Step 1

Bring a large pot of salted water to boil. Cook the pasta until al dente, making sure to reserve about 1/2 cup of pasta water before draining.

Step 2

Slice a thin round off of the bottom of each tomato. Starting with that end, grate the tomatoes over the larger holes of a box grater into a medium-sized bowl, until all that's left is the flattened tomato skin and stem, which you can discard.

Step 3

Using a rasp grater, grate the clove of garlic into the bowl.

Step 4

Add in the olive oil, lemon zest, kosher salt, pepper, red pepper flakes and sugar. Stir gently to combine. Let the mixture sit for 10 to 15 minutes, if possible.

Step 5

Pour sauce over the pasta, along with kalamata olives and basil. Toss to incorporate.

Step 6

Top with grated ricotta salata cheese.