by Alisa Barry
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Cut each tomato in half lengthwise. Place cut side up on a parchment or silpat lined baking sheet.
Ask a question about this stepSprinkle 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.
Ask a question about this stepUse 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).
Ask a question about this step1 pound Dried pasta Ask a question about this ingredient
1/4 cup Extra Virgin Olive Oil Ask a question about this ingredient
1 cup Fresh ricotta Ask a question about this ingredient
1/2 cup Sun-dried tomato pesto Ask a question about this ingredient
1 teaspoon Salt Ask a question about this ingredient
1/2 teaspoon Cracked black pepper Ask a question about this ingredient
1 cup Oven roasted tomatoes, cut into 1/2 inch pieces Ask a question about this ingredient
10-12 pieces Fresh basil leaves Ask a question about this ingredient
Cook the pasta in boiling salted water until al dente. Drain.
Ask a question about this stepIn a large mixing bowl, add the olive oil and ricotta. Mix just until blended, but not completely smooth.
Ask a question about this stepAdd the pasta, pesto, salt and pepper to the ricotta mixture. Mix just until the pasta is well-coated.
Ask a question about this stepTear the basil into pieces and add to the pasta. Serve warm or at room temperature.
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This looks so delightful!