Description
Roasted tomato ricotta pasta brings Mediterranean flavors dancing across your plate with luxurious Italian charm. Crispy prosciutto crumbles add savory crunch, while silky ricotta creates irresistible comfort you’ll crave again and again.
Ingredients
Scale
Vegetables and Herbs:
- 3 cups cherry tomatoes
- 6–10 cloves garlic
- 3 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh rosemary
- 1/2 cup fresh basil
- Crushed red pepper flakes
- Kosher salt
- Black pepper
Proteins and Dairy:
- 8 slices prosciutto
- 1/2 cup ricotta cheese
- 1/2 cup shredded gouda cheese
- 1/3 cup grated parmesan cheese
- 2 tablespoons salted butter
Pasta and Oil:
- 1 pound long or short cut pasta
- 1 tablespoon extra-virgin olive oil
Instructions
- Prepare the oven by heating to 425° F for roasting vegetables and prosciutto.
- Arrange tomatoes, garlic, thyme, rosemary, red pepper flakes, salt, and pepper on a baking sheet. Drizzle with olive oil and layer prosciutto on top. Roast for 15-20 minutes until prosciutto turns crisp and tomatoes burst.
- Transfer two-thirds of the roasted tomatoes and garlic to a food processor. Add ricotta and blend until creating a smooth, creamy sauce. Season with salt and pepper to enhance flavors.
- Boil a large pot of salted water and cook pasta until perfectly al dente. Reserve one cup of pasta water before draining.
- Return the pot to the stove and melt butter with thyme. Allow butter to brown slightly, then incorporate tomato puree and pasta water. Stir until well combined, then melt gouda and parmesan into the sauce.
- Fold the cooked pasta and remaining roasted tomatoes into the sauce, ensuring even coating. Adjust sauce consistency by adding reserved pasta water if needed.
- Plate the pasta and garnish generously with additional parmesan, crispy prosciutto pieces, and fresh basil leaves for a vibrant finish.
Notes
- Maximize flavor by roasting tomatoes at high heat, which caramelizes their natural sugars and intensifies their sweetness.
- Create a smoother sauce by using ripe, juicy tomatoes and blending them thoroughly with ricotta for a silky texture.
- Adjust sauce consistency with reserved pasta water, ensuring a perfectly coated pasta that’s neither too thick nor too thin.
- Make it vegetarian by swapping prosciutto with crispy roasted chickpeas or toasted pine nuts for a crunchy alternative protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 522 kcal
- Sugar: 7 g
- Sodium: 670 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 53 g
- Fiber: 4 g
- Protein: 29 g
- Cholesterol: 62 mg