Sauté the tomatoes in a skillet with the basil leaves, little oil and salt. When they are soft, gently smash them with a fork to release some of the juice
In the meanwhile, in a stockpot bring the water to a rolling boil, add kosher salt and pour the pappardelle. Cook it according to the package directions
Drain pasta and pour into the skillet with the tomatoes. Toss well
Just before serving, top with the stracciatella cheese. Serve it very hot