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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.
Delish recipe. I didn’t have Gouda so I upped the ricotta and parm and still wonderful. I’m wondering if this sauce could be frozen though. I have tons of fresh garden tomatoes that need to be preserved in some way. Thoughts anyone?
Hey Lucy,
Happy Sunday! I am so glad to hear this recipe was enjoyed, thanks a bunch for making it:) Sure, I think this would be totally fine for you to freeze! I would just freeze the sauce:) ?
Oh my gosh — this was so delicious and easy to make. I can’t stand store bought ricotta, so I always make my own (Ina Garten’s 5 minute recipe) — and since I was roasting the tomatoes and since it’s summer, I threw in a cob of corn and roasted it too. KILLER RECIPE!!!!! Thanks!
Hey Trisha,
Happy Sunday! I am so glad to hear this recipe was enjoyed, thanks a bunch for making it:) ?
Y daughter made this for me last night! Was so tasty…Would love to try a vegan version of this?! Have you tried that!
Hey Michelle,
Amazing!! Thanks so much for making this recipe, I am so excited it was enjoyed! Sorry, I’ve not tried this with vegan ingredients. Hope you’re having a great weekend! xx
I love when I can make a meal with items out of my garden! The summer tomatoes and basil, this recipe is so fresh and delicious!
It all came together so easy….another great recipe, thank you Tieghan!
One question, the recipe calls for kosher salt. What makes you use kosher versus ‘regular’ salt in a recipe?
Hey Cindy,
Thanks so much for making this recipe, I am so glad to hear it was enjoyed!! Kosher salt enhances the flavor of foods rather than just making them salty like table salt:) xx
It was incredible! My favorite thing to do is to chop up the crisped prosciutto before mixing in. Getting a little bit in ever bite makes recipe 100
Hi Berkeley,
Amazing!! I am thrilled to hear that this recipe was enjoyed, thanks for making it and sharing your review! xxT
This was so so SO good! I followed the recipe exactly and it was a huge hit with the family! Will 100% make again.
Hey Jo,
I really appreciate you giving this dish a try, I am so glad to hear it was enjoyed! Hope you’re having a great Wednesday! xT
I made this tonight and my kids helped me. Everyone loved it and had seconds. I will look to your page for more family dinners.
Thank you!
Hey Bridget,
Amazing!! I am thrilled to hear that this recipe was enjoyed, thanks for making it and sharing your review! xxT
SO good!!!
Hi Olivia,
Thanks so much for your feedback and trying this recipe out! I love to hear that it was a hit:) Have the best weekend?
Does this include a shallot on the sheet pan?
Hi Carrie,
There are no shallots in this recipe:) Please let me know if you have any other questions! xx
I made this for dinner today, its wonderful. Thank you for another great recipe.
Hi Francine,
Amazing! Thanks for sharing your feedback and making this recipe, I am so glad it was enjoyed:)
Would shrimp be a good protein to add to this, or chicken? What would you recommend? So excited to make it!
Hey Faith,
I would personally do chicken or Italian sausage. Please let me know if you give the recipe a try, I hope it turns out amazing for you! xTieghan
Oh my gosh, this is insanely good. The sauce is killer and the prosciutto adds the perfect salty taste and texture. Will definitely make this again and again!
Hey Danielle,
Fantastic!! So glad you enjoyed this pasta, thanks for trying it out! Hope you’re off to a great day! xT
This one will be added to the permanent summer rotation! So good with the home grown cherry tomatoes and herbs! Totally agree that it is quick and easy enough for a weeknight! Obsessed with all of your recipes!! ?
Hey Leslie,
Happy Sunday!! Thanks so much for making this recipe, I am so glad it was a hit! xTieghan
Just unbelievably delicious! 🙂
Hey Kim,
Amazing!! Thanks for making the recipe and sharing your feedback, so glad it was enjoyed!! xTieghan
I just made this for my husband’s birthday and it was simply delicious! Very easy to make!
Hey Alison!
Happy Wednesday!? Thanks so much for making this recipe, I am so glad it was a tasty one! xxT
FANTASTIC! One of my favorites. I was really enjoying the Zucchini Cacio e Pepe (https://www.halfbakedharvest.com/zucchini-cacio-e-pepe/) with added prosciutto as my summer go-to, and I think I have officially moved to this one after trying it. THANK YOU!
Hey Lauren!
Thanks so much for your kind message and making this recipe, I am so glad it was enjoyed!! xx
This is a wonderful recipe. Will definitely be putting it into the rotation. Absolutely delicious! Thanks
Hey Holly,
Happy Wednesday!? Thanks so much for making this recipe, I am so glad it was a tasty one! xxT