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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.
I made this dish and it was amazing! The leftovers froze well. Tieghan – if I wanted to make this sauce ahead of time, how long can this sauce last in the fridge?
Hi there! It should last about 4-5 days!
SO delicious!
Thank you Kim! xT
I’ve made this several times this summer and it’s delicious! I love goat cheese, so lately I’ve been swapping the ricotta for goat cheese I roast with the tomatoes and herbs. Very tasty!
Thank you so much for trying out the recipe! I hope you loved it! xT
One of our favorite recipes!
Thank you!! xT
Looks so yummy! Will be trying this recipe tonight! Question- can I use regular sized tomatoes? If so, should I slice them or just roast them longer?
Thank you so much! Yes you can use regular tomatoes, I would slice them up! xT
So easy and delicious
Thanks so much Nicole!!
This is a great recipe!! I would use more grape tomatoes and would also make sure they are very ripe. The less ripe don’t ‘explode’ like I like. Also used rigatoni and would use penne next time. Shorter is better.
Flavor was awesome!! Family loved it!!
Hey Sheila,
Happy Wednesday!!🫐🍒🍓 I’m so glad to hear that this recipe turned out well for you, thanks for making it and your feedback! xT
What type of pasta did you use? Thanks
Hi Cynthia,
I used Delallo brand pasta, I forget the name of the exact noodle, but it’s like a short rigatoni! Any short cut noodle that you like will work here:) Let me know if you give this dish a try! xx
Made this for dinner last night and it is absolutely delicious!!! So very fresh and tasty! I used all fresh herbs from our garden which made it so special. Very good, very easy and another great dinner from HBH!!!!!! Thank you!
Hi Meg,
Fantastic!! So glad to hear that this recipe was a hit, thanks for making it:)
This was a delicious meal that I will make again and again. I sub’d a few piece of bacon in place of prosciutto (didn’t have any on hand) and added turkey meal balls on the side. So good! Wow!!!
Hi Shirley,
Happy Monday!! I am thrilled to hear that this dish turned out well for you, thanks for trying it and your comment!🌼🌸 xx
Made this tonight with freshly picked tomatoes and herbs. A little fussy but the end result was worth it. Really delicious.
Hi Laura,
Happy Monday!! I am thrilled to hear that this dish turned out well for you, thanks for trying it and your comment!🌼🌸 xx
So delicious!! And easy too ! Thanks for all your amazing recipes!
Hi Leigh,
Happy Sunday!! I appreciate you making this recipe and sharing your feedback, thanks so much for making it:)
I love ricotta and it’s listed in the recipe ingredients and the title. However, in the directions, I find not mention of it. I am not above missing something, so please excuse me if I have. But if not, HELP???
Judy Lyle
Hi! Step 3 – Ricotta is added into the food processor.
Hi Judy,
The ricotta is added to the food processor in step 3:) Please let me know if you have any other questions! xT
This is so delish! Is it freezeable?
Hi Julie! I haven’t ever frozen this before, but I’m sure it will be fine! xT
This was excellent and so easy to make.
I appreciate your website and have found inspiration for so many new dishes to try. Thank you!!
Hi Amber,
Wonderful!! I love to hear that this recipe turned out well for you, thank you so much for giving it a try! Have a great weekend:) xx
This was unbelievable!!! Everyone loved it, including the kids.
Hi Catherine,
Wonderful!! I love to hear that this recipe turned out well for you, thank you so much for giving it a try! Have a great weekend:) xx