Description
This luxurious weeknight pasta combines sweet, oven-blistered cherry tomatoes with a velvety ricotta sauce for a restaurant-quality meal. Topped with irresistibly salty and crispy beef prosciutto, this dish offers a perfect harmony of textures and savory flavors. Sophisticated yet simple, it is an ideal comfort meal that comes together in under thirty minutes, perfect for busy evenings or elegant gatherings.
Ingredients
3 cups cherry tomatoes
6-10 garlic cloves, smashed
1 tablespoon extra virgin olive oil
3 tablespoons fresh thyme, chopped
2 tablespoons fresh rosemary, chopped
8 slices beef prosciutto
1/2 cup ricotta cheese
1 pound pasta of choice
2 tablespoons salted butter
1/2 cup shredded Gouda
1/3 cup grated Parmesan
1/2 cup fresh basil, torn
Instructions
Preheat oven to 425°F.
On a large baking sheet, toss tomatoes, garlic, olive oil, 2 tablespoons of thyme, rosemary, salt, and pepper.
Lay beef prosciutto slices over the tomato mixture and roast for 15-20 minutes until tomatoes burst and prosciutto is crispy.
Bring a large pot of salted water to a boil and cook pasta according to package directions.
In a food processor, blend two-thirds of the roasted tomato/garlic mixture with the ricotta until smooth.
In the pasta pot or a large skillet, melt the butter and combine the blended sauce with the remaining roasted tomatoes, cooked pasta, Gouda, and Parmesan.
Toss over low heat until creamy and well-combined.
Top with crispy beef prosciutto pieces and fresh basil before serving.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of water or milk to loosen the sauce. Use gluten-free pasta if needed.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Roasting and Boiling
- Cuisine: Italian American