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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.
Made this tonight. Even though I miscalculated in reducing the recipe from six to two servings, it is still delicious if a little bit runnier. Would definitely make again.
Hey Leslie,
Wonderful!! Thanks so much for sharing your feedback and making this recipe! Hope you’re off to a great weekend! xTieghan
Love this recipe and I’m making it tonight – what are your thoughts on adding a marinated grilled chicken?
Hi Karolynn,
Wonderful!! Thanks so much for sharing your feedback and making this recipe! Sure, chicken would be a great idea!! Hope you’re off to a great weekend! xTieghan
My kids loved it! My husband and I liked it, but we felt like it was missing something. Its worth trying again, so I might try adding some sundried tomatoes next time!
Hey Ames,
Wonderful!! Thanks so much for sharing your feedback and making this recipe! Hope you’re off to a great weekend! xTieghan
This came out sooo good and was a hit with my whole family. I used whole tomatoes from our garden because that’s what I had but still was amazing. I ended up adding a little extra ricotta and Gouda to offset the extra tomatoes. Definitely will make again! So fresh and creamy at the same time!
Hi Rachel!
Thanks for sharing what worked well for you:) I am so glad this recipe was enjoyed by your family! xx
The most amazing thing I’ve eaten in a long time! I described it as having a party in my mouth! So quick and easy! My 1 and 3 yr old ate it up too!
Hey Janell,
LOL love to hear this!! Always a winner when the littles ones enjoy too, right?! Have a great Friday! xTieghan
This is a recipe has it all, easy to make, full of fresh flavors and not your average pasta dish. It will be on permanent rotation in my house…thank you!
Thanks so much for your kind message Candace, so glad this pasta was enjoyed! xTieghan
I’m with the other commentes. It is really confusing that you roasted the garlic while they were still unpeeled and then peeled them before blending them but completely ommited that information from the recipe.
Hi Chrissy,
Thanks for sharing your feedback, I assumed peeling the garlic before eating it would be assumed, but I will go back to make that more clear. Let me know if you give this recipe a try, I hope you have the best Friday!!
Another winner Tieghan! My teenagers and husband loved this. I loved the simplicity and lightness even with the prosciutto which gave it more substance. I used 4 -5 cups of the tomatoes as suggested by another reviewer to have some more left for the pasta. This reheats really well too!
Hey Beth!
Amazing!! Always a win when the teenagers love it right?! Thanks for making the pasta! xTieghan
Delicious and easy!! I did add an extra packing of prosciutto for my husband. But I will definitely be making this again! Thank you Tieghan another flavor bomb!
Hey Katie!
Happy Friday!!? I am thrilled to hear this recipe was enjoyed, thanks a bunch for giving it a try! xxT
Yummy recipe! I made it in a cast iron skillet, with a lid, to avoid the oven in summer. Left out the prosciuutto since I don’t eat meat. Still was very tasty ?
Hi Mary!
Happy Thursday! Thanks for making this dish, I love to hear that it was a hit! xx
Do we think I could add a little white wine or vodka? At what step would you recommend adding? I’m looking at what I have after the purée and worried there won’t be enough sauce! Love everything you do, Tieghan!
Hi Marcella,
If you followed the recipe as is, you should have plenty of sauce:) I would add in step 5 before the pasta water so the alcohol can cook out:) xTieghan
Made this tonight for dinner and my husband I really enjoyed it and have leftovers – bonus! I am vegetarian so left out the prosciutto. The sweet cherry tomatoes were the stars of the show along with the herbs, just enough cheese. I will definitely make this again. Thank you!
Hi Jennifer,
Awesome! Thanks for making this recipe and sharing your feedback! Hope you’re off to a great Thursday! xx
Really tasty and simple! Came together quick and was a hit with the fam. I will remake this for sure. 🙂
Hi Dominique,
Thanks for your review and trying this recipe out, I love to hear that it was a winner! Have the best Thursday! ?xTieghan
easy and very flavorful!
Hi Mary,
Thanks for your review and trying this recipe out, I love to hear that it was a winner! Have the best Thursday! ?xTieghan
Are we actually supposed to smash the garlic? You didn’t smash it but the recipe says to.
Hi Josh,
Yes, you can smash the garlic, it will help infuse the flavor into the tomatoes:) Let me know if you have any other questions! xx
Really good recipe. I added a can of diced tomatoes to the food processor b/c I only had 2 cups. Its perfect but really would hit another level if chicken or shrimp added.
Hey Matt,
Amazing!! I am so glad to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback:)