Tomato-Ricotta Spaghetti

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2 pints cherry tomatoes, halved (about 4 cups)

5 teaspoons extra-virgin olive oil, divided

1/2 teaspoon salt, divided

8 ounces uncooked spaghetti

1/3 cup chopped fresh basil

1/4 teaspoon freshly ground black pepper

1/2 cup (2 ounces) ricotta salata cheese, crumbled

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