Oven Roasted Tomatoes, Fresh Ricotta + Basil Pasta

• To make the oven roasted tomatoes:
• To prepare the pasta:
• 1 pound Dried pasta
• 1/4 cup Extra Virgin Olive Oil
• 1 cup Fresh ricotta
• 1/2 cup Sun-dried tomato pesto
• 1 teaspoon Salt
• 1/2 teaspoon Cracked black pepper
• 1 cup Oven roasted tomatoes, cut into 1/2 inch pieces
• 10-12 pieces Fresh basil leaves

1. Cut each tomato in half lengthwise. Place cut side up on a parchment or silpat lined baking sheet.
2. Sprinkle the tomatoes lightly with salt. Place in the oven and cook 6-7 hours, or until tomatoes are soft and sweet and about half their original size. If they still need more cooking, you can turn off the oven and let the residual heat cook them further. Let cool.
3. Use right away or put them in a jar, cover with oil and refrigerate for about a week, depending on how much moisture is left in the tomato. (The more dried out the tomatoes are, the longer they will keep).
4. Cook the pasta in boiling salted water until al dente. Drain.
5. In a large mixing bowl, add the olive oil and ricotta. Mix just until blended, but not completely smooth.
6. Add the pasta, pesto, salt and pepper to the ricotta mixture.rnMix just until the pasta is well-coated.
7. Tear the basil into pieces and add to the pasta. Serve warm or at room temperature.

tomatoes, pasta, pasta, olive oil, fresh ricotta, tomato pesto, salt, pepper, tomatoes, basil

Taken from food52.com/recipes/5525-oven-roasted-tomatoes-fresh-ricotta-basil-pasta (may not work)