Description
This Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto is a comforting Italian-inspired dish featuring oven-roasted cherry tomatoes and garlic, blended into a luscious ricotta sauce with fresh herbs and melted cheeses. Finished with crispy prosciutto and fresh basil, this pasta offers a perfect balance of creamy, savory, and fresh summer flavors, ideal for a cozy yet vibrant meal.
Ingredients
Scale
Roasted Tomato and Herb Mixture
- 1 tablespoon extra virgin olive oil
- 3 cups cherry tomatoes
- 6-10 cloves garlic, smashed
- 3 tablespoons fresh thyme leaves, divided
- 2 tablespoons chopped fresh rosemary
- Crushed red pepper flakes, pinch
- Kosher salt, pinch
- Black pepper, pinch
- 8 slices prosciutto (omit if vegetarian)
Pasta and Sauce
- 1 pound long or short cut pasta
- 1/2 cup ricotta cheese
- 2 tablespoons salted butter
- 1/2 cup shredded gouda cheese
- 1/3 cup grated parmesan cheese, plus extra for serving
- 1/2 cup fresh basil leaves
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) to get it hot and ready for roasting the tomatoes and prosciutto.
- Roast Tomatoes and Prosciutto: On a baking sheet, toss together olive oil, cherry tomatoes, smashed garlic, 2 tablespoons of thyme, rosemary, crushed red pepper flakes, kosher salt, and black pepper. Spread the prosciutto slices evenly on top of the tomatoes. Roast in the oven for 15-20 minutes until the prosciutto is crispy and the tomatoes start to burst.
- Make Tomato Ricotta Sauce: Transfer about two-thirds of the roasted tomatoes and the garlic cloves into a food processor. Add the ricotta cheese and puree until smooth. Season with salt and black pepper to taste.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Before draining, scoop out 1 cup of pasta cooking water, then drain the pasta.
- Prepare Sauce in Pot: In the same pasta pot, melt the butter over medium heat, then add 1 tablespoon of fresh thyme. Cook the butter until it turns golden brown, giving it a nutty aroma. Stir in the tomato ricotta puree and 1/2 cup of the reserved pasta water. Mix until combined and smooth. Next, melt in the shredded gouda and grated parmesan cheeses, stirring until the sauce is creamy.
- Toss Pasta with Sauce and Tomatoes: Add the cooked pasta and the remaining roasted tomatoes to the sauce. Toss everything together gently to coat well. If the sauce is too thick, adjust the consistency by adding more of the reserved pasta water a little at a time.
- Plate and Garnish: Divide the pasta evenly onto plates. Sprinkle with extra grated parmesan, top with crispy prosciutto slices, and garnish with fresh basil leaves. Serve immediately and enjoy the rich, comforting flavors.
Notes
- Ideal for nights when you crave cozy Italian flavors combined with fresh, summery ingredients.
- To make this dish vegetarian, simply omit the prosciutto, which still leaves plenty of flavor from the roasted tomatoes and cheeses.
- Use fresh herbs whenever possible for the brightest flavor.
- Reserve pasta water is essential to adjust sauce consistency perfectly.
Nutrition
- Serving Size: 1 serving
- Calories: 284 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 35 mg
