Description
This Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto is a delightful Italian-inspired dish that combines burst cherry tomatoes, fragrant herbs, and creamy ricotta for a luscious sauce, topped with crispy prosciutto and fresh basil. It’s perfect for a cozy dinner that balances fresh summer flavors with rich, comforting textures.
Ingredients
Scale
Roasted Tomato and Herb Mix
- 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, a pinch
- Kosher salt, to taste
- Black pepper, to taste
Prosciutto
- 8 slices prosciutto (omit for vegetarian)
Cheese and Pasta
- 1/2 cup ricotta cheese
- 1 pound long or short cut pasta
- 2 tablespoons salted butter
- 1/2 cup shredded gouda cheese
- 1/3 cup grated parmesan cheese
Garnishes
- 1/2 cup fresh basil leaves
- Additional parmesan cheese for topping
Instructions
- Preheat and Prepare Roasting Pan: Preheat your oven to 425°F (220°C). On a baking sheet, combine the olive oil, cherry tomatoes, smashed garlic cloves, 2 tablespoons of fresh thyme leaves, chopped rosemary, crushed red pepper flakes, kosher salt, and black pepper. Toss to coat everything evenly.
- Add and Roast Prosciutto: Lay the prosciutto slices on top of the tomato mixture on the baking sheet. Place it in the oven and roast for 15-20 minutes, until the prosciutto turns crispy and the tomatoes are soft and bursting.
- Make Tomato Ricotta Puree: Remove 2/3 of the roasted tomatoes and the garlic from the baking sheet and transfer them to a food processor. Add the ricotta cheese, then puree until smooth. Season the puree with salt and black pepper to taste.
- Cook Pasta: Bring a large pot of salted water to a rolling boil. Cook the pasta according to the package directions until al dente. Just before draining, save 1 cup of the pasta cooking water. Drain the pasta thoroughly.
- Create Sauce Base: In the same pot used for pasta, melt the butter over medium heat. Add 1 tablespoon of fresh thyme and cook until the butter starts to brown slightly, releasing a nutty aroma.
- Combine Sauce and Cheese: Stir in the tomato ricotta puree and pour in 1/2 cup of the reserved pasta cooking water. Mix well to combine. Gradually melt in the shredded gouda and the grated parmesan cheese, stirring until smooth and creamy.
- Toss Pasta and Tomatoes in Sauce: Add the cooked pasta back into the pot along with the remaining roasted tomatoes. Toss everything gently to coat well with the sauce. If the sauce is too thick, add a bit more reserved pasta water to loosen it as needed.
- Serve and Garnish: Divide the creamy pasta onto serving plates. Top each portion with extra parmesan, crispy prosciutto slices, and fresh basil leaves. Serve immediately and enjoy your flavorful meal.
Notes
- This dish is great for nights when you want a cozy Italian meal with fresh summer flavors.
- For a vegetarian version, simply omit the prosciutto; the roasted garlic and cheese provide plenty of flavor.
- You can use any pasta shape you prefer: long pasta like spaghetti or fettuccine works as well as short pasta like penne or rigatoni.
- The sauce can be thinned with additional pasta water to your desired consistency.
- If you prefer a little more heat, increase the amount of crushed red pepper flakes to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 284 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 30 mg
