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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.
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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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I halved the ingredients so I could get a smaller serving size and took out the prosciutto. OH MY!!! This is going to be a favourite
Hi Bree,
Happy Friday! I appreciate you making this recipe and your feedback, love to hear it was enjoyed!
Loved this recipe! I’ve made it a few times already and my level of adherence to the written recipe depends on my energy level. The recipe as written is spot on, period. I have subbed dried herbs, cottage cheese for the ricotta, etc to simplify or use up what I had on hand with very similar results. Give it a shot, you won’t be disappointed!
Hi there! SO happy to hear you enjoyed this pasta! Thanks so much for trying it out! 🙂 xT
SO delicious and fresh! We love to make this in the summer with fresh tomatoes from my garden!
Thank you so much Sarah! I’m so glad you’re loving the recipe! I bet this is amazing with your fresh summer tomatoes! xT
I make this on repeat literally so good.
Thank you so so much Brighton! 🙂 xT
Good dish. Need to add that oven temp is for convection roast not bake to get tomatoes to roast. Omitted gouda and was still creamy!
Hey Lisa,
Happy Friday! I appreciate you giving this recipe a try, so glad to hear it turned out nicely for you! Have a great summer weekend!
Really good. I’d add English peas to make it extra summery but my boys loved this
Thanks so much, Jenny! Love to hear your family enjoyed this recipe, I appreciate you making it! Have the best week! xx
This was soooo unbelievably delicious. The sauce is incredible!
Hey Jessica,
Happy Friday!! Thanks a lot for making this recipe and your feedback, I’m so glad it was a hit! xx
I made this dish last night as an alternative to our typical Sunday sauce, and it was delicious. The flavors of the fresh herbs, the crispy pancetta, the roasted tomatoes, creamy ricotta and cheeses all came together to make an outstanding sauce to top my rigatoni. Because I cook for a crowd, I doubled the batch and made a batch of chicken cutlets. My family said this is definitely a recipe to keep in the rotation! Thank you this is a 10!
Hey Theresa,
Happy Monday!! I appreciate you trying this recipe and taking the time to comment, so glad it was enjoyed!!
How is this dish the next day reheated?
Hey Jessica,
This is a great dish to reheat:) Please let me know if you give it a try, I hope you love it! xx
Amazing dish! Recipe was perfect! The whole family loved it! Definitely will be making it again!!
Thanks so much, Adel! Love to hear this dish turned out well for you, I appreciate you making it! xx
AMAZING. This dish has been a staple in our household dinner menu for quite some time (thanks to Pinterest!). My husband loves this dish and it’s so easy to prepare.
Hi Isha,
Wonderful! Thank you for making this dish so often and your comment, so glad it always turns out nicely for you! Happy New Year!🎆 xT
Ok, I had to jump on here and comment on this divine dish. We just finished dinner and both my hubby and myself kept repeating how delicious this sauce is. I’ve already sent the recipe over to a couple friends and our daughters. The recipe is so easy and straight forward. My only addition was roasted baby Bella’s. I will say the prosciutto took this over the top with its caramelized edges. Thank you so much for such a beautiful marrying of flavors. Well-done…
Hey Jill,
Thank you so much for trying this recipe! Love to hear that it turned out well for you:) Thanks a lot for sharing with others! Happy Thursday! xT
I made this last night and it was a hit with whole family! Bonus! I have so many cherry tomatoes that I’ve had to harvest from my garden, could I freeze the baked tomato/ricotta/garlic mix after I take it from the food processor?
Hey Debra,
Awesome! Thanks a bunch for making this recipe, love to hear it was a hit! Sure, I don’t see why that wouldn’t work for you! Xx
This is my 6th or 7th time making this recipe. It’s delicious and pretty simple to make. I do however find this recipe annoying because my boyfriend keeps requesting it…. 😂
Hey Meredith,
Happy Thursday:) Thanks so much for making this recipe, I am so glad to hear it was enjoyed! Thanks for your comment! Xx
Hi Tieghan, Thank you for this incredible recipe it’s a keeper!!
Hey Melissa,
Wonderful! So glad to hear this recipe turned out well for you, thanks for giving it a try! Xx