Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto

There’s something incredibly comforting about a plate of creamy pasta, especially when it combines the rich flavors of roasted tomatoes and the creamy texture of ricotta. Today, I am beyond excited to share this dish with you—it’s a heartfelt thank you to the vibrant flavors of summer and the cozy comfort of pasta dishes. This Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto is not just a meal; it’s a warm hug in a bowl!

Introduction

Imagine biting into a dish that perfectly balances the tanginess of freshly roasted tomatoes with the creamy, mild sweetness of ricotta, all while crispy prosciutto adds a delightful crunch and a hint of saltiness. The best part? It’s incredibly easy to make and brings a touch of gourmet to your weeknight dinner routine! I promised you versatile, and here’s proof!

Ingredients

• For the roasted tomatoes:
  • 2 cups cherry tomatoes
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
• For the pasta:
  • 400 grams of your favorite pasta (I love using fusilli or penne)
  • 1 cup whole milk ricotta cheese
  • 100 grams prosciutto, thinly sliced
  • 3 cloves garlic, minced
  • 1/4 cup fresh basil, chopped
  • 1/2 cup grated Parmesan cheese
  • Extra virgin olive oil
  • Salt and freshly ground black pepper, to taste

How to Make Creamy Roasted Tomato

1. Roast the Tomatoes:
   • Preheat your oven to 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.
2. Prepare the Prosciutto:
   • While tomatoes roast, lay prosciutto slices on another baking sheet lined with parchment paper.
   • Place in the oven and bake for 10-12 minutes, until crispy. Let cool, then break into small pieces.
3. 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.
4. Combine Ingredients:
   • In a large 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.
5. 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.

Helpful Tips

• Creaminess Factor: Adjust the creaminess with reserved pasta water. Start with half a cup and add more if needed.
• Serving Suggestion: Serve this dish fresh out of the pan and sprinkle some extra Parmesan and basil on top for a beautiful presentation.

Substitutions/Variations

• Vegan Friendly: Swap out ricotta and Parmesan for your favorite plant-based cheeses and use a vegan substitute for prosciutto.
• Gluten-Free: Opt for a gluten-free pasta variety to accommodate dietary needs without compromising taste.

Frequently Asked Questions

Q: Can I make this pasta ahead of time? A: Absolutely! Prepare everything except the prosciutto and reheat gently, adding a splash of water to refresh the sauce.

Q: What if I can’t find prosciutto? A: Feel free to use bacon or pancetta as delicious alternatives.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a little water if the pasta seems dry.

More Relevant Recipes

If you loved this dish, explore more with these equally tempting recipes:

• Chicken Zucchini Stir-Fry: A Sizzling Delight
• Chicken Parmesan Casserole

By now, the smell when this dish is in the oven is truly incredible!! I can’t wait for you to try this recipe and enjoy every creamy, tangy, and crispy bite. It’s anything but boring!! Remember to share your experiences and perhaps your own twists on this dish. Here’s to delicious meals and heartfelt cooking adventures!

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