Roasted Tomato Ricotta Pasta with Crispy Prosciutto
Roasted Tomato Ricotta Pasta with Crispy Prosciutto is a delightful and easy-to-make dish blending sweet roasted cherry tomatoes, creamy ricotta cheese, and salty crispy prosciutto. Ready in under 30 minutes, this recipe offers a perfect balance of textures and flavors, ideal for a comforting weeknight dinner or impressing guests with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting, Sautéing, Boiling
- Cuisine: Italian
- Diet: Not Gluten Free
Ingredients
Scale
Vegetables & Herbs
- 1 pint ripe cherry tomatoes
- 2–3 garlic cloves, minced
- Handful fresh basil leaves
Dairy
- 1 cup creamy ricotta cheese
Meat
- 6–8 thin slices prosciutto
Pasta & Grains
- 8 oz spaghetti or pasta of your choice
Oils & Seasonings
- 2 tablespoons extra virgin olive oil
- Salt, to taste
- Cracked black pepper, to taste
Instructions
- Roast the Tomatoes: Preheat your oven to 400°F (200°C). Toss the cherry tomatoes with olive oil, minced garlic, salt, and cracked black pepper. Arrange them evenly on a baking sheet and roast for about 20 minutes until they burst and caramelize, releasing their sweet juices to form the base of your sauce.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve 1 cup of pasta water, then drain the pasta.
- Crisp the Prosciutto: Heat a skillet over medium heat. Lay the prosciutto slices in a single layer and cook for 2-4 minutes per side until they become crisp and golden. Remove and place on paper towels to drain excess fat.
- Combine Ricotta and Roasted Tomatoes: In a large mixing bowl, stir the ricotta cheese into the warm roasted tomatoes. Add a splash of the reserved pasta water as needed to loosen the sauce, creating a creamy coating that clings to the pasta.
- Toss Pasta and Serve: Add the drained pasta to the tomato-ricotta sauce and toss thoroughly. Gently fold in fresh basil leaves. Plate the pasta and crumble the crispy prosciutto on top for a salty crunch that completes the dish.
Notes
- Use ripe cherry or grape tomatoes for the sweetest and juiciest sauce.
- Reserve pasta water to help create a smooth, silky sauce consistency.
- Thinly slice or tear prosciutto for even crisping.
- Roasting garlic whole or crushed mellows its flavor without overpowering the dish.
- Serve the pasta immediately for the best texture; reheat gently adding water or broth as necessary.
Nutrition
- Serving Size: 1 plate (approx. 1/4 recipe)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 40 mg
Keywords: roasted tomato pasta, ricotta pasta, crispy prosciutto pasta, easy weeknight dinner, Italian pasta recipe
