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Creamy Italian Tomato Ricotta Pasta with Crispy Prosciutto

Fresh & Creamy · Weeknight Gourmet · Bursting withroasted tomato flavor and silky ricotta
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 5
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • The Roasted Tomatoes
  • 3 –4 cups cherry or grape tomatoes
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried oregano or Italian seasoning
  • 4 cloves garlic smashed
  • Salt and red pepper flakes to taste
  • The Whipped Ricotta
  • 1 1/2 cups whole milk ricotta cheese
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup grated Parmesan cheese
  • Zest of half a lemon
  • The Pasta & Herb Butter
  • 1 lb 450g short pasta (like rigatoni, fusilli, or campanelle)
  • 4 tablespoons salted butter
  • 1/4 cup fresh basil torn or chopped
  • 1 tablespoon fresh thyme or sage optional
  • Reserved pasta water about 1/2 cup

Method
 

  1. Roast the tomatoes: Preheat your oven to 400°F (200°C). On a large sheet pan, toss the tomatoes, smashed garlic, olive oil, balsamic, oregano, salt, and red pepper flakes. Roast for 20–25 minutes until the tomatoes have burst and are slightly caramelized.
  2. Boil the pasta: While the tomatoes roast, cook your pasta in a large pot of heavily salted water until al dente. Reserve a half-cup of the starchy pasta water before draining.
  3. Whip the ricotta: In a small bowl or food processor, whisk together the ricotta, olive oil, Parmesan, and lemon zest until light and creamy.
  4. Make the herb butter: In the same warm pot used for the pasta, melt the butter over medium heat. Let it bubble slightly, then stir in the fresh herbs and a pinch of salt. Turn off the heat.
  5. Assemble: Toss the cooked pasta into the herb butter. Add the roasted tomatoes along with all the juices and garlic from the sheet pan. Stir gently, adding a splash of pasta water to create a glossy sauce.
  6. Serve: Spread the whipped ricotta onto the bottom of a large serving bowl or individual plates. Top with the warm tomato pasta and garnish with extra basil and Parmesan.