Next Post
Grilled Jalapeño Peach Quinoa Salad.
This post may contain affiliate links, please see our privacy policy for details.
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.
Made this last night – was a hit…even my very picky kid had a small serving! I blended more tomatoes than instructed so it wouldn’t be too ‘chunky’ for said picky child. I bunched up the procsuitto like the picture, but next time I will lay it out flat over the tomatoes so it gets even crispier…some folds were still a little soggy for my liking, but nothing a few more min in the oven didn’t fix. This will be a great recipe year-round, but especially when the tomatoes are so flavorful in the summer like now!
Hey Leslie,
Happy Wednesday!? Thanks so much for making this recipe, I am so glad it was a tasty one! xxT
This recipe is VERY good! It did not disappoint.
So glad to hear this, thanks for making the recipe Adrienne!! xTieghan
Made this tonight and it was AMAZING. Didn’t read the instructions all the way and blended the prosciutto with the tomatoes and ricotta and it was still great!
Hey there!
Thanks for your comment! So glad to hear that this dish was a winner, thanks a lot for giving it a go! ?xTieghan
Wow! This really exceeded my already high expectations (it’s rare I make a HBH recipe I don’t love). The herbs and cherry tomatoes give this dish such a fresh and deep flavor profile. Since the pot is pretty hot after draining the pasta, my butter browned quickly, so just make sure to keep an eye on it. I served it with a simple spinach salad and it was a perfect elevated week night dinner. Thanks for another great one!
Hey Maggie,
Thanks for your comment! So glad to hear that this dish was a winner, thanks a lot for giving it a go! ?xTieghan
This was fast, super tasty and my wife and two daughters (3 and 5) loved it.
Hey there,
Thanks for your comment! So glad to hear that this dish was a winner, thanks a lot for giving it a go! ?xTieghan
My sauce to pasta ratio didn’t turn out like I planned. Seems like too little sauce. Any suggestions ?
Hi Abby,
Thanks for giving the recipe a try, was there anything you adjusted? This really isn’t a super saucy recipe, you can refer to the photos above, it really just coats the noodles:) I hope this helps! xx
I just made this and after tasting it, my first words were OMG that’s amazing! So delicious, I loved the combination of ingredients!
Hey Lucy,
Thanks for your comment! So glad to hear that this dish was a winner, thanks a lot for giving it a go! ?xTieghan
Hi! Can I omit the Gouda? And add more parmigiana instead ?
Hi Dena,
Sure, you can really use any combo of cheeses that you enjoy! Please let me know if you give this dish a try, I hope you love it! xx
Made this tonight for dinner and it was delicious! The crispy prosciutto was amazing!
My 10yr daughter loved as well.
Thank you!
Hi Katie,
Wonderful!! I love to hear that this recipe was a hit, thanks for making it! Hope you’re having a great Monday! xTieghan
Oh my goodness this was soooo good! Kids and my husband and I loved. And pretty easy!
Hi Mer,
Awesome!! Thanks a bunch for making this recipe:) I am so glad it was enjoyed! Hope you’re off to a great Monday! xxT
Delish! I just made this and thought it was easy and delish. The crunchy prosciutto was such an amazing addition and really packs a salty crunch element punch and is a great contrast to the fresh basil. Thank you for inspiring me to use seasonal fresh ingredients in a new way. ♥️
Hi Farah,
Awesome!! Thanks a bunch for making this recipe:) I am so glad it was enjoyed! Hope you’re off to a great Monday! xxT
This was absolutely delicious!! I saw the dish on tiktok and had to find the recipe to try it myself! The sauce highlights each ingredient – the fresh tomatoes, garlic, thyme and rosemary – while still tasting amazing with the rich ricotta. This is one of my new go-to recipes for a dinner to easily impress anyone! Thank you so much for sharing such a great free recipe! Your recipes never disappoint!
Hi Rachelle,
Awesome!! Thanks a bunch for making this recipe:) I am so glad it was enjoyed! Hope you’re off to a great Monday! xxT
Some people are so rude. THANK YOU for the free recipes!! They are always so delicious. You have been a life saver. Can’t wait to make this one tonight!
Thanks so much for your kind message Shelby:) I hope you love this dish!! xTieghan
My family went nuts over this recipe and it did not take long to make:) So delicious!!
Hey Kim!
Happy Sunday! Thanks a bunch for making this recipe, I love to hear that it was a winner:)
Someone get this girl an editor so that her reels, photos, ingredient lists, and instructions are actually consistent among eachother with matching instructions.
She has missing steps in her recipes way too much.
what is missing? I am making this tonight..I never have a problem with any recipe?
Same here Jeannine…nothing is missing from any of her recipes I have made!
The person probably just followed the reel on insta and not looked at the actual recipe. Best guess.
The person actually just doesn’t like the inconsistencies she frequently has.
In her reel she roasted unpeeled garlic that was not smashed. And then after the garlic is roasted she peels the unsmashed garlic and adds it to the food processor.
Her actual recipe says to use smashed garlic and doesn’t say anything about roasting it unpeeled nor does it tell you to peel it before adding it to the food processor.
She’s very sloppy and has inconsistencies between what she shows in her reels/pictures and the written recipe ALL the time. So then I’m left wondering what she actually wanted people to do. It could be that she tries to crank out five new recipes a week and doesn’t take the time to make sure her recipes/photos/reels actually have consistent instructions/steps.
Hi Jeannine,
You can follow the recipe as written:) I hope you love it!
Hi Naomi,
So sorry you feel this way. To hire an editor, I would then have to charge my readers to pay for a subscription rather than share FREE daily recipes:) My mom and I do the best we can editing recipes, sometimes there are mistakes, but usually a recipe isn’t SO strict that the minuscule difference I made in the wording/video would even affect how the recipe turns out. Hope you’re off to a great weekend!! xTieghan
This was a delicious, easy recipe to follow! I am not a great cook, but I have been loving all your recipes! Everything I have tried so far is easy and so dang flavorful! I have never used so many fresh herbs and boy does it make a difference. Thank you for sharing these amazing recipes with us! xx
Hey Lauren,
Thanks so much for your kind message! So glad to hear that this dish was a winner, thanks a lot for giving it a go! ?xTieghan