Pasta With Homemade Ricotta & Oven Roasted Tomatoes

Ingredients:
Roasted Tomatoes:

• 10 To 15 Ripe Plum Tomatoes

• 2 Cloves Garlic, Finely Minced
• 
1 Teaspoon Sugar
• 
Salt & Pepper
• 
1 Tablespoon Finely Chopped Fresh Thyme (Or Herb Of Choice)
• 
1/4 Cup Olive Oil

Ricotta Cheese:

• 2 Quarts Whole Milk
• 1 Cup Heavy Cream
• 1/2 Teaspoon Salt
• 3 Tablespoons Freshly Squeezed Lemon Juice
• 1/4 Cup Chopped Pitted Kalamata Olives
• 2 Tablespoons Capers, Drained

Chunky Pesto Sauce:

• 2 Cups Fresh Basil Leaves, Packed
• 1/4 Cup Lightly Toasted Pine Nuts
• 2 Large Garlic Cloves
• 1/2 Cup Grated Parmesan or Romano Cheese
• 1/2 Cup Extra Virgin Olive Oil
• 1 Pound Pasta of Choice

Garnish:

• Fresh Basil Leaves
• 1/4 Cup Lightly Toasted Pine Nuts

Directions:
To roast the tomatoes, preheat the oven to 275 degrees F.
Halve the tomatoes, and place skin side down on a baking sheet.
Sprinkle over them the garlic, thyme, salt, pepper, and sugar.
Drizzle with the olive oil and place in the oven.
Bake for about three hours or until they have shriveled yet still remain moist.
Cool, and coarsely chop.
To make the ricotta cheese, line a large sieve with a layer of cheesecloth and place it over a large bowl.
Slowly bring milk, cream, and salt to 195 degrees F. in a 6-quart heavy pot over moderate heat, stirring often to prevent scorching.
Add the lemon juice, then reduce heat to low and simmer, stirring constantly, just until the mixture curdles, about 2 minutes.
Remove from the heat, and let the mixture sit 5 minutes.
Pour the mixture into the lined sieve and let it drain 1 hour.
After discarding the liquid, chill the ricotta, covered in the refrigerator. (Fresh ricotta will keep in the refrigerator 3 days)
To make the pesto sauce, place all the ingredients in a food processor except the oil, and pulse.
Start to add in the oil slowly, pulsing continuously until you have a chunky paste.
Reserve 1/4 cup of the pesto sauce, then refrigerate the rest for another use.
If you do not plan to use it right away, store in a container with an additional layer of olive oil on top to prevent discoloration.
Cook the pasta in a large pot of lightly salted boiling water until it is "al dente".
Drain, reserving a small cup of pasta water, and return to the pot.
Add the roasted tomatoes, olives, and capers and toss with the pasta.
Return the pot to the stovetop and cook for a minute or two tossing the tomatoes and pasta along with a little of the reserved pasta water until everything is piping hot.
Serve the pasta in a large pasta bowl, or smaller individual ones topped with scoops of the ricotta cheese and a drizzle of the pesto sauce.
Garnish with the basil leaves and lightly toasted pine nuts and serve immediately.