Orecchiette with Tomatoes, Garden Herbs and Ricotta Salata

8 ounces orecchiette pasta
3 medium tomatoes, peeled, seeded, coarsely chopped
½ cup chopped green onions
3 tablespoons extra-virgin olive oil
2 garlic cloves, minced or pressed
Fine sea salt or kosher salt and freshly ground pepper
⅔ cup chopped fresh mixed herbs (such as oregano, basil, chives, Italian parsley)
⅔ cup (3 ounces) crumbled ricotta salata

Suitable alternatives for orecchiette are bucatini (sometimes called perciatelli) or penne.

In a large pot of boiling water, cook the pasta until it is al dente, about 10 minutes.
Meanwhile, in a large bowl, combine the tomatoes, green onions, olive oil, and garlic. Season the mixture to taste with salt and pepper (add salt sparingly, as the cheese will add more saltiness to the dish). When the pasta is cooked, drain the pasta and add it to the bowl with the tomatoes. Add the herbs and cheese to the bowl, and stir to blend.