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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.
AMAZING!! Creamy without being too heavy. Great use of ricotta in the sauce. Perfect summer pasta! Yumm, will definitely be adding this to my recipe keepsakes.
Thanks so much Paige!! I love to hear that this dish was enjoyed and appreciate you making it! xT
I never write reviews, but this pasta was so good. The prosciutto on top was the chef’s kiss.
I always forget to take a cup of the pasta water, so I quickly just strained water into a cup over the already cooked pasta to give it a starchier flavor. Perfect save!
Hi Makenzie,
Happy Friday!!🫐🍓 I love to hear that this recipe was enjoyed, thanks a lot for your comment and making it! xT
This is one of the best things I’ve ever made!! Seriously, this recipe is excellent!!
Hi Jen,
Love to hear this!! Thanks so much for making this recipe and your feedback! Have a great day! xT
I just found this website and everything looks so delicious that it’s hard to pick which recipes to make first! Since it’s a humid 90’s outside right now in NY and my husband works outside in construction I wanted to make pasta for dinner to satisfy his hunger, but something not too heavy so I picked this recipe. We all found this to be the PERFECT summer pasta dish with the fresh tomatoes and herbs. It was absolutely delicious! We are a vegetarian family so we skipped the prosciutto, but it felt complete without it. I made the blackberry lavender ice cream sandwiches for dessert… INCREDIBLE, but I’ll review that separately!
Thanks so much Rana!! I love to hear that this recipe turned out well for you and appreciate you making it! Happy Friday!
Can you pre-make the sauce ahead of time?
Hi Stefanie,
Totally, that would be just fine for you to do! Let me know if you give this recipe a try, I hope it turns out well for you! xT
Yet another delicious recipe Tieghan! We used fresh cherry tomatos, basil and rosemary from our garden. What a yummy and fresh sauce. Definately a keeper!
Hey Ellen,
Amazing!! Love to hear that this recipe was enjoyed and sharing your feedback! Thanks for making it:) xx
I wasn’t paying attention and puréed the prosciutto with the tomatoes! Oops! Still came out really good! Added a bunch of spinach to get those veggies in!
Hey Stephanie,
Happy Friday!!🍉🥭 I love to hear that this recipe was a winner, thanks for making it and sharing your comment! xT
Followed the recipe, and it was wonderful. Guests loved it as well, and asked for the recipe. The clean up was minimal with the way everything is roasted together in the the same pan. So smart. Thank you!
Hi Denise,
Thanks so much for making this recipe and your comment! So glad to hear that it turned out well for you:) xT
Made this tonight and it is DELICIOUS! So easy! I omitted the prosciutto just because the store was out of it, but I agree with others that it feels complete without it. Definitely adding to my rotation. Thanks Tieghan!
Hi Katie,
Happy Sunday!!🍋☀️ I appreciate you trying this recipe out and your comment, so glad to hear it was a winner! xT
I made this for dinner tonight and halved the recipe since there is only two of us. We still have enough for lunch tomorrow if we like. This pasta dish was delicious and the added crunchy prosciutto was the icing-on-the cake! If my husband (who is a very good cook) commented on liking this dish I know it’s a winner!
Hi Lisa,
Love to hear that this recipe was enjoyed, thanks so much for making it and your comment! Have a great Wednesday! xx
Do you freeze this after baking or before?
Hi Polly,
I would freeze before baking:) Please let me know if you have any other questions, I hope you love this dish! xT
Like so many of your recipes, this was great! I did a mix of golden and regular cherry tomatoes and it was fantastic! Thank you!
Hi Jessie,
Amazing!! So glad to hear that this recipe turned out well for you, thanks for making it! Happy 4th of July weekend! 🇺🇸🍓
I’ve made this so many times – it’s a favourite of ours and so easy!! Today however I’ve forgotten the ricotta. Any suggestions for a replacement in the tomato sauce?
Hi Georgina,
Thanks so much for making this recipe so often!! Do you have creme fraiche or mascarpone? If not, you can add some cream to the sauce. I hope this helps! xx
Holy cow, this is delicious!! Loaded with flavor and simple enough that I can make it on a weeknight. Love it!!
Hey Laura,
Happy Monday!! Love to hear that this recipe turned out well for you, thanks so much for making it! xT
This recipe is freaking delicious. I had a parmesan rind that I roasted with the tomatoes and garlic initially, so I left out the parmesan that goes in the sauce later. I put the proscuitto back in the oven after I pulled the tomatoes so it would get super crispy (just my preference). It’s so flavorful and if you use a pasta like Tieghan did or a rigatoni that holds a bunch of sauce, it’s so hearty (without feeling dense). And how fun to use 3 fresh herbs I’ve been growing all spring! I love this! Thank you!
Thanks so much Lauren!! I love to hear that this dish turned out well for you and I appreciate you making it:) xT
Made this last night!! Wow – delicious and full of flavor!! Love a great Sunday nite pasta!
Hey Karen,
Happy Monday!! ☀️⛅️ I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well for you! xT