Experience the perfect blend of flavors with this Creamy Roasted Tomato Ricotta Pasta topped with Crispy Prosciutto. Each forkful delivers the tangy sweetness of roasted tomatoes, coupled with the creamy luxury of ricotta and the satisfying crunch of crispy prosciutto. Ideal for a comforting dinner or as a chic meal for your next gathering, this pasta dish is both easy to make and irresistibly delicious.
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Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto
Experience the perfect blend of flavors with this Creamy Roasted Tomato Ricotta Pasta topped with Crispy Prosciutto. Each forkful delivers the tangy sweetness of roasted tomatoes, coupled with the creamy luxury of ricotta and the satisfying crunch of crispy prosciutto. Ideal for a comforting dinner or as a chic meal for your next gathering, this pasta dish is both easy to make and irresistibly delicious.
Ingredients
- For the roasted tomatoes:2 cupscherry tomatoes2 tablespoonsolive oilSalt and pepper, to taste
- 2 cupscherry tomatoes
- 2 tablespoonsolive oil
- Salt and pepper, to taste
- For the pasta:400 gramsof your favorite pasta (I love using fusilli or penne)1 cupwhole milk ricotta cheese100 gramsprosciutto, thinly sliced3cloves garlic, minced1/4 cupfresh basil, chopped1/2 cupgrated Parmesan cheeseExtra virgin olive oilSalt and freshly ground black pepper, to taste
- 400 gramsof your favorite pasta (I love using fusilli or penne)
- 1 cupwhole milk ricotta cheese
- 100 gramsprosciutto, thinly sliced
- 3cloves garlic, minced
- 1/4 cupfresh basil, chopped
- 1/2 cupgrated Parmesan cheese
- Extra virgin olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Roast the Tomatoes:Preheat yourovento 400°F (200°C).Toss the cherry tomatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 15-20 minutes until they are burst and slightly caramelized.
- Preheat yourovento 400°F (200°C).
- Toss the cherry tomatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 15-20 minutes until they are burst and slightly caramelized.
- Prepare the Prosciutto:While tomatoes roast, lay prosciutto slices on another baking sheet lined withparchment paper.Place in theovenand bake for 10-12 minutes, until crispy. Let cool, then break into small pieces.
- While tomatoes roast, lay prosciutto slices on another baking sheet lined withparchment paper.
- Place in theovenand bake for 10-12 minutes, until crispy. Let cool, then break into small pieces.
- Cook the Pasta:Cook pasta according to package instructions in salted boiling water until al dente. Reserve 1 cup of pasta water for later use.
- Cook pasta according to package instructions in salted boiling water until al dente. Reserve 1 cup of pasta water for later use.
- Combine Ingredients:In alarge skillet, heat a drizzle of olive oil over medium heat.Sauté minced garlic until fragrant.Lower the heat, add the ricotta cheese, and stir to combine.Mix in roasted tomatoes and half of the reserved pasta water to reach a creamy consistency.
- In alarge skillet, heat a drizzle of olive oil over medium heat.
- Sauté minced garlic until fragrant.
- Lower the heat, add the ricotta cheese, and stir to combine.
- Mix in roasted tomatoes and half of the reserved pasta water to reach a creamy consistency.
- Finish the Dish:Add the cooked pasta to the skillet, tossing to coat with the sauce. Add more pasta water if necessary.Stir in the grated Parmesan, chopped basil, and season with salt and pepper.Top with crispy prosciutto just before serving.
- Add the cooked pasta to the skillet, tossing to coat with the sauce. Add more pasta water if necessary.
- Stir in the grated Parmesan, chopped basil, and season with salt and pepper.
- Top with crispy prosciutto just before serving.
Notes
Adjust Creaminess: Use the reserved pasta water to adjust the sauce’s consistency to your liking.
Presentation Tip: Serve with extra grated Parmesan and a sprinkle of fresh basil on top for an appealing finish.
Nutrition
- Calories: 500
- Sugar: 5 g
- Fat: 22 g
- Carbohydrates: 55 g
- Protein: 22 g
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