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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.
Delicious! The basil and prosciutto elevate this plate. I added Italian sausage to the ricotta sauce. My 5 year old refused to eat cherry tomatoes yesterday and today she wanted all the roasted tomatoes from the entire pan. Thank you for your inspirational instagram videos. Visual learner here, they encourage me to cook your incredible meals! Haha
Hey Ashley,
Thank you so much for the kind message and making this recipe:) I am so glad your little one enjoyed the pasta! xTieghan
OMG this is sooo good! Thank you Tieghan!!
Hey Lisa!
Thanks so much for your comment and making this recipe, I am so glad it was enjoyed! xTieghan
Absolutely delicious!! Definitely a keeper
Hi Barbara!
Wonderful!! I love to hear that this recipe was enjoyed, thanks for making it and sharing your feedback! Hope you’re off to a great weekend:)
Tieghan, Your recipes are wonderfully delicious. This week I made both this dish and the corn and zucchini pesto orzo casserole. This is absolutely not a criticism, as both were worth every minute of my time. Do you have someone help with the prep, because my prep time is like double yours? Also, I have fresh thyme that has little baby leaves. Is it necessary to cut them off the stem always? That took a bunch of time. Thanks for all you do, as you’ve definitely stepped up my cooking!!!!
LOL, my prep time is always double Tieghans. I don’t look at the prep time anymore. I made this dish tonight and we actually found it a little bland, still delicious. I was excited to use all my fresh herbs and cherry tomatoes from my garden. I usually chop up the slender stems of thyme. I’m making the corn/zucchini/pesto/orzo casserole tomorrow.
Hi Christine,
Thanks for sharing your feedback and making this recipe, sorry to hear you didn’t love it! xx
Hi Jeannie,
Thanks so much for making the recipes:) I don’t have any help with prep, it’s just me! I don’t have any interruptions though, so I really try to base my cook and prep times off of what it would take doing the recipe straight through without stopping. If that makes sense:) You can totally leave the little leaves on the fresh thyme, it won’t hurt anything! I hope this helps! xxTieghan
Oh my gosh! This looks SO good and has my favorites–prosciutto, cheese, tomatoes, pasta, herbs!
I can’t wait to try it!
Lol thanks so much Morgan!! It’s a good one, let me know if you give it a try:) xT
It looks so “freaking” delicious!
Did you use smoked gouda or aged gouda? I can’t wait to try this!!
Thanks so much Marynia! I used aged gouda for this recipe:) Let me know if you give it a try! xx
We thought this was a great, fresh recipe. I didn’t have quite enough tomatoes but went for it anyway and will make sure to have enough tomatoes next time. Love your recipes!
Hi Kelly,
Happy Thursday! Thanks so much for making this recipe, I love to hear that it was enjoyed! xTieghan
and more stars if I could. This recipe is YUUUUUUUUUMMMYYYYYYYYY. Thank you.
LOL thanks so much Christina! I am so glad the recipe was enjoyed, thanks for making it! xx
Very very yummy. Had it tonite with garlic bread and romaine salad. Easy to make! This is a keeper.
Hi Maree,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have the best day! xTieghan
Hi
Im not a cook, seriously first recipe Ive made in years!! I had trouble melting tbe gouda. Is there a substitute to try?
It was so good, and easy to follow❤️
I put all the tomatoes and sauce ingredients (with cheeses) in a big sauté pan. Cheese melted fine!
Hi there,
Thanks for giving the recipe a try! Was your gouda shredded and at room temp? It should really melt pretty easily in the hot sauce:) xTieghan
Delish. I added a shallot and 2 cloves of elephant garlic instead of all garlic.
Hey there,
Awesome!! Love to hear that this recipe was a winner, thanks for making it:) xx
So good! One question: should the roasted prosciutto be reserved to add after the pasta is plated? If so, perhaps putting that in the instructions would be good. Or, is it supposed to be puréed with the tomatoes and garlic?
Hi Regina,
Yes, the prosciutto is added in step 7:) Thanks for making the recipe! xTieghan
Just wondering what kind of noodles are in your photos? You linked a linguini pasta but your noodles look more like paccheri? Excited to give this recipe a try! ?
Hey Kaylee,
These are Dilanti noodles, I randomly found them at Whole Foods!:)
I think it’s actually Calamarata pasta (short thick tubes) but rigatoni would work too
Any pasta shape will work:)
Cannot WAIT to make this, as my countertop is overflowing with cherry tomatoes from my garden. I’m wondering if bacon could be subbed for the prosciutto? ? Or would that be too overwhelming? Thanks!
Hey Janna,
Sure, bacon would be great to use! Let me know how the recipe turns out, I hope you love it! xTieghan
Hi Tieghan, this recipe was outstanding as are all of your delicious recipes. I have made and enjoyed almost every one of them and they are Seriously Good!!!! Roasted tomatoes, prosciutto, cheeses, fresh herbs and pasta, the combination is heavenly. Thank you for sharing all your amazing dishes and keep them coming!!! ??
Hey Dawn,
Happy Wednesday! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it was enjoyed:) xx
looks delicious but where is the option for metric
Hey Julie,
Sorry about that, we will get the metric measurements added! xTieghan