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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.
Just like most people, I love a summer Caprese salad. It’s a summer classic. And when tomatoes are really at their peak, nice and juicy and sweet, it’s a delicious salad to enjoy almost daily.
But I have to admit, there are only so many tomato, basil, and mozzarella dishes I can enjoy before getting a little bored. Tomatoes can obviously be used throughout so many different recipes, so I’m trying to branch out and away from Caprese this season.
Instead, I’m trying to create more unique dishes, like tomato pastries, and plenty of Italian pasta.
Here are the steps to making this pasta
I tried to keep this as simple as possible, so don’t let the steps and cooking time throw you off. Promise this recipe is easy enough for a weeknight.
The heart of the pasta is really all in the roasted garlic tomato sauce. The herbs, cheese, and prosciutto just help make every bite really extra yummy.
My trick is to roast the tomatoes, garlic, and prosciutto together on the same sheet pan. As the tomatoes roast, the garlic caramelizes, and the prosciutto gets crispy.
Roast the tomatoes and garlic with lots of fresh thyme, rosemary, chili flakes, salt, and pepper.
Arrange the prosciutto on top of the tomatoes, then roast everything until those tomatoes burst and the prosciutto is crispy. It doesn’t take too long.
If you don’t eat meat, you can easily omit the prosciutto to make this a vegetarian pasta. It’s going to be great either way.
Purée the tomatoes into a sauce
When the tomatoes have finished roasting, puree them with the garlic and ricotta cheese until smooth. You can do this in a food processor or blender.
Boil the pasta, but save some of the water for thinning the sauce. Melt the butter in a skillet with a little more fresh thyme. Next, add the tomato sauce, gouda cheese, the pasta, plus the reserved whole tomatoes. Toss everything together until it’s super creamy.
Finish with the prosciutto, and of course, I always add fresh basil. A wonderful easy pasta for these mid-summer days and even into the fall.
Looking for more summer recipes? Here are a few ideas:
Skillet Burst Cherry Tomato Summer Pasta with Lemony Breadcrumbs
One Pot Creamy Roasted Red Pepper Chicken Pasta
Pesto Chicken Saltimbocca with Burst Tomatoes and Burrata
Detroit Style Tomato Herb Pepperoni Pizza
Cherry Tomato Pasta Alla Vodka
Lastly, if you make this Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto
Servings: 6
Calories Per Serving: 284 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.
Making this tonight! Question for you — IF I were to add a vegetable to give it more nutritional value (say, zucchini), when would you add it in and how?
Hey Shay,
I would roast a veggie with the tomatoes, skip blending them, and then add to the pasta. I hope this helps! xT
Just a quick question-my husband dislikes ricotta cheese sadly! Could I sub with a heavy cream? This looks so delicious.
Hey Cheryl,
Sure, you could use a heavy cream…mascarpone would also work nicely for you! Let me know if you give this recipe a try, I hope you love it! xT
It came out really creamy but I feel like it lacked flavor a bit. I think I should have used more salt, red pepper and/or butter maybe? I also had to sub cherry tomatoes for grape, maybe that contributed?
Hi Victor,
Thanks so much for trying this recipe and sharing your feedback! Did you salt your pasta water? It really helps to have super fresh and ripe tomatoes too! I hope this helps for next time! xx
Do I need to adjust temp./ time when I double the recipe?
Hey Kristin,
You should be able to keep the bake time and temp the same, I would just be careful when cooking the noodles, it might be better to just do those in 2 separate batches. Let me know how this recipe turns out for you, I hope you love it! xT
Can you substitute other types of tomatoes for cherry tomatoes? Would I need to peel them prior to blending? So excited to see how this turns out. Thanks so much!!
Hi there! Yes, you can use other tomatoes! I don’t remove the tomato skin but you can if you’d like!
What cookbook is this recipe in!!! I’ve made this twice and it’s our family’s favorite dish. It’s amazing!
Hi Andie! So sorry this recipe is actually just on my blog! xT
A terrible thing happened… I opened the oven to remove the tomatoes and they immediately fell to the ground!! I was able to salvage a few that were protected by aluminum foil I had lined the pan with, but had to replace with canned tomato sauce for the most part. I was devastated but the recipe prevailed! It was sooooo delicious and definitely cured my heartache. I can’t wait to make these again and I bet it will be even better with fresh tomatoes 🍅
Oh darn it I’m so sorry! We’ve all been there! So glad it turned out well! xT
This was SOOO good!!! I will make this again and again!!!
Thank you Anne! Have a great day! xT
Would you freeze it once it’s completely finished? Would love to pre make this and freeze!
no just freeze the sauce not the pasta
Hi there! Yes, you could freeze once it’s completely finished! xT
So good! Everyone in the family liked it!
Thank you so much for trying out the recipe! Have a great week! xT
This was a delicious dish! My daughter loved it 💗