Roasted Tomato Pasta with Crispy Prosciutto
Roasted Tomato Pasta with Crispy Prosciutto is one of those pastas that feels a little more special than your everyday bowl of pasta, but it’s still really easy to make. Cherry tomatoes and garlic are roasted until the tomatoes burst and become wonderfully sweet, then blended with creamy ricotta to make the sauce.
Add browned butter, Gouda, Parmesan, fresh basil, and crispy prosciutto, and you have a pasta that’s creamy, savory, and full of roasted tomato flavor. It’s a great way to turn a handful of simple ingredients into a dinner everyone will be happy to see on the table.
Start by roasting the tomatoes, garlic, thyme, and rosemary with a little olive oil and seasoning. Lay the prosciutto right over the top before everything goes into the oven. As the tomatoes roast, they burst and become sweet and concentrated, while the prosciutto gets wonderfully crisp.
Once the tomatoes are roasted, transfer about two-thirds of them and all of the garlic to a food processor with the ricotta. Blend until smooth. This is what gives the sauce its creamy texture without needing a lot of cream.
While the tomatoes are roasting, cook the pasta until it’s al dente and save some of that starchy pasta water before draining. In the same pot, brown the butter with the remaining thyme. Then stir in the tomato and ricotta mixture along with some pasta water to create a silky sauce.
Add the Gouda and Parmesan and stir until the cheeses melt into the sauce. Toss in the pasta and the remaining roasted tomatoes, adding a little more pasta water if needed. I like leaving some of the tomatoes whole because those juicy little bursts of roasted tomato throughout the pasta are so good.
Finish each plate with crispy prosciutto, more Parmesan, and plenty of fresh basil. It’s creamy, savory, a little sweet from the roasted tomatoes, and just the kind of pasta dinner that makes you want to go back for seconds. Yes, please!
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Roasted Tomato Pasta with Crispy Prosciutto
Makes: 6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
- 1 tbsp extra virgin olive oil
- 3 cups cherry tomatoes
- 6 to 10 cloves garlic, smashed
- 3 tbsp fresh thyme leaves, divided
- 2 tbsp fresh rosemary, chopped
- Crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 8 slices prosciutto (omit for a vegetarian version)
- 1/2 cup ricotta cheese
- 1 pound pasta, long or short cut
- 2 tbsp salted butter
- 1/2 cup shredded Gouda cheese
- 1/3 cup grated Parmesan cheese, plus more for serving
- 1/2 cup fresh basil, torn or chopped
Instructions
Preheat oven to 425° F.
Arrange the tomatoes, garlic, 2 tablespoons of the thyme, rosemary, and a pinch each of red pepper flakes, salt, and pepper on a baking sheet. Drizzle with the olive oil and toss to coat. Arrange the prosciutto over the top.
Roast for 15 to 20 minutes, until the tomatoes are bursting and the prosciutto is crisp.
Transfer about two-thirds of the roasted tomatoes and all of the garlic to a food processor.
Add the ricotta and blend until smooth. Season with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Before draining, reserve 1 cup of the pasta water.
In the same pot, melt the butter with the remaining 1 tablespoon of thyme. Cook until the butter is lightly browned and fragrant.
Add the tomato and ricotta puree and 1/2 cup of the reserved pasta water. Stir until smooth, then add the Gouda and Parmesan and stir until the cheeses have melted.
Add the pasta and remaining roasted tomatoes, tossing until well coated. Add more pasta water, a little at a time, if the sauce needs thinning.
Divide the pasta among plates and top with the crispy prosciutto, Parmesan, and fresh basil. Serve immediately.
Recipe inspired by Halfbaked Harvest
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