Description
This Creamy Roasted Tomato Ricotta Pasta is a luxurious yet easy-to-make dish that’s perfect for a weeknight dinner or a special occasion. Sweet roasted cherry tomatoes, creamy ricotta, and crispy prosciutto come together to create a symphony of flavors and textures. This pasta is sure to become a new favorite!
Ingredients
Units
Scale
- 1 tablespoon extra virgin olive oil
- 3 cups cherry tomatoes
- 8 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:
- Preheat oven to 425°F (220°C).
- Roast Tomatoes and Prosciutto:
- 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 for 15-20 minutes, until the prosciutto is crisp and the tomatoes are bursting.
- Make Tomato Ricotta Puree:
- Add ⅔ of the roasted tomatoes, the garlic, and the ricotta to a food processor.
- Puree until smooth.
- Season with salt and pepper.
- Cook Pasta:
- 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 the pasta.
- Make Sauce:
- In the same pot, melt together the butter and 1 tablespoon of thyme.
- Cook until the butter is browning.
- Add the tomato ricotta puree and ½ cup pasta cooking water, stirring until combined.
- Melt in the gouda and parmesan cheeses.
- Combine Pasta and Sauce:
- Add the pasta and remaining roasted tomatoes to the sauce, tossing to combine.
- If needed, thin the sauce with a little of the reserved pasta cooking water.
- Serve:
- Divide the pasta between plates.
- Top with parmesan, crispy prosciutto (if using), and fresh basil.
- Enjoy!
Notes
- For a vegetarian version, simply omit the prosciutto.
- Use high-quality ricotta cheese for the best flavor.
- Adjust the amount of red pepper flakes to your spice preference.
- Feel free to use other cheeses like mozzarella or pecorino romano.
- If you don’t have fresh herbs, dried herbs can be used, but use half the amount.
- Make sure to save the pasta water, it helps bind the sauce to the pasta.
Nutrition
- Serving Size: 1 Serving
- Calories: 550kcal
- Sugar: 8g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
