Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto

There’s something about the combination of cozy Italian flavors and the freshness of summer that just feels right, like a warm evening breeze that you wish could last forever. Enter the Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto—a dish that effortlessly captures that vibe. Picture this: fresh cherry tomatoes plucked straight from the garden, roasted until their sweetness intensifies and mingles with fragrant herbs. Then, they’re blended into a velvety sauce with creamy ricotta, creating a vibrant, mouthwatering base for your pasta. And just when you think it can’t get any better, crispy shards of salty prosciutto add that perfect savory crunch.

This isn’t just a pasta dish; it’s a celebration of summer’s best, tailor-made for those nights when you’re craving something that’s both comforting and bursting with flavor. Whether you’re feeding a crowd or just treating yourself, this pasta is the culinary equivalent of a summer hug.

Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto

Recipe From Half Baked Harvest

Prep Time:15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 6

Ingredients

• 1 tablespoon extra virgin olive oil

• 3 cups cherry tomatoes

• 6-10 cloves garlic, smashed

• 3 tablespoons fresh thyme leaves

• 2 tablespoons chopped fresh rosemary

• crushed red pepper flakes

• kosher salt and black pepper

• 8 slices prosciutto (optional)

• 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

• 1/2 cup fresh basil

Instructions

1. Preheat oven to 425° F.

2. On a baking sheet, toss together the olive oil, tomatoes, garlic, 2 tablespoons thyme, rosemary, and a pinch each of red pepper flakes, salt, and pepper. Arrange the prosciutto on top of the tomatoes. Bake 15-20 minutes, until the prosciutto is crisp and the tomatoes are bursting.

3. Add 2/3's of the tomatoes, the garlic, and the ricotta to a food processor. Puree until smooth. Season with salt and pepper.

4. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.

5. In the same pot, melt together the butter and 1 tablespoon of thyme. Cook until the butter is browning, then add the tomato puree and 1/2 cup pasta cooking water, stirring until combined. Melt in the gouda and parmesan.

6. Add the pasta and remaining tomatoes to the sauce, tossing to combine. If needed, thin the sauce with a little of the reserved pasta cooking water.

7. Divide the pasta between plates. Top with parmesan, prosciutto, and fresh basil. EAT and ENJOY.