A simple, summery, and Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto. Great for nights when you’re craving cozy Italian and fresh summer flavors. This dish is made with fresh garden cherry tomatoes that are roasted with herbs and pureed into a creamy sauce with ricotta cheese. All together they make for the most vibrant and delicious summer pasta. Finish the dish off with parmesan cheese and crispy-salty prosciutto.
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 leave out if vegetarian
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.
Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto
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 leave out if vegetarian
- 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
- Preheat oven to 425° F.
- 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.
- Add 2/3’s of the tomatoes, the garlic, and the ricotta to a food processor. Puree until smooth. Season with salt and pepper.
- 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.
- 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.
- 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.
- Divide the pasta between plates. Top with parmesan, prosciutto, and fresh basil. EAT and ENJOY.
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