Rich and Creamy Roasted Tomato Ricotta Pasta

If you are looking for a recipe that combines rich flavors with ease of preparation, “Creamy Roasted Tomato Ricotta Pasta” is the perfect choice. This dish offers an ideal blend of the sweetness of cherry tomatoes, the creaminess of ricotta cheese, and the aromatic touch of fresh herbs. Whether you’re cooking for a weeknight dinner or a special occasion, this pasta is sure to impress and satisfy.

With simple ingredients and straightforward steps, this recipe brings gourmet quality to your home kitchen. The roasted tomatoes and garlic create a depth of flavor, while the ricotta adds a luscious, creamy texture. Topped with crispy prosciutto, this pasta dish becomes a delightful experience with every bite.

Ingredients:

• 1 tablespoon extra virgin olive oil: Provides a rich base flavor and aids in roasting.
• 3 cups cherry tomatoes: Bursting with sweetness, these will be used in both the sauce and the final dish.
• 6-10 cloves garlic, smashed: Adds a robust, aromatic flavor to the sauce.
• 3 tablespoons fresh thyme leaves: Infuses the dish with a subtle, earthy flavor.
• 2 tablespoons chopped fresh rosemary: Adds a fragrant, woody note.
• Crushed red pepper flakes: For a hint of heat.
• Kosher salt and black pepper: Essential for seasoning.
• 8 slices prosciutto (optional): Adds a savory, crispy texture. Omit if making a vegetarian dish.
• 1/2 cup ricotta cheese: Creates a creamy, smooth texture in the sauce.
• 1 pound long or short cut pasta: Use your favorite pasta shape.
• 2 tablespoons salted butter: Helps to create a rich, buttery sauce.
• 1/2 cup shredded gouda cheese: Provides a creamy, melted texture with a slight tang.

Instructions:

1. Prepare the Tomato Ricotta Sauce:
   • Add 2/3 of the cherry tomatoes, smashed garlic, and ricotta cheese to a food processor.
   • Puree the mixture until smooth and season with kosher salt and black pepper to taste.
2. Cook the Pasta:
   • Bring a large pot of salted water to a boil.
   • Cook the pasta according to the package directions until it reaches an al dente texture.
   • Just before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set it aside.

1. Create the Sauce:
   • In the same pot used to cook the pasta, heat 1 tablespoon of extra virgin olive oil over medium heat.
   • Melt the 2 tablespoons of salted butter along with 1 tablespoon of fresh thyme leaves.
   • Cook until the butter begins to brown, releasing a nutty aroma.
   • Add the tomato ricotta puree and 1/2 cup of the reserved pasta cooking water. Stir to combine thoroughly.
   • Gradually melt in the shredded gouda cheese, stirring until the sauce is smooth and creamy.
2. Combine Pasta and Sauce:

1. Return the cooked pasta and the remaining cherry tomatoes to the pot with the sauce.
2. Toss everything together until the pasta is evenly coated with the creamy tomato ricotta sauce.
3. If the sauce is too thick, gradually add more of the reserved pasta cooking water until the desired consistency is reached.
4. Optional Prosciutto:
   • If using prosciutto, lay the slices on a baking sheet and bake in a preheated oven at 375°F (190°C) for about 10-12 minutes, or until crispy.
   • Crumble the crispy prosciutto over the pasta just before serving for an added layer of flavor and texture.

Serving Suggestions:

6. Serve:
   • Garnish the pasta with additional fresh thyme and rosemary if desired.
   • Serve immediately, enjoying the creamy, rich flavors of the roasted tomato ricotta pasta.

This dish combines the sweetness of roasted cherry tomatoes with the creamy richness of ricotta and gouda, all brought together with aromatic herbs and spices. Whether you choose to add the prosciutto for a savory crunch or keep it vegetarian, this pasta is sure to delight your taste buds.

Creamy Roasted Tomato Ricotta Pasta

A rich and flavorful pasta dish featuring roasted cherry tomatoes, creamy ricotta cheese, and aromatic herbs. Perfect for a quick and satisfying meal.

4.50 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 400 kcal

Equipment

• 1 Food processor
• 2 Large pot for boiling pasta
• 3 Baking sheet (if using prosciutto)
• 4 Oven (if using prosciutto

Ingredients

  

• – 1 tablespoon extra virgin olive oil
• – 3 cups cherry tomatoes
• – 6-10 cloves garlic smashed
• – 3 tablespoons fresh thyme leaves
• – 2 tablespoons chopped fresh rosemary
• – Crushed red pepper flakes
• – Kosher salt and black pepper
• – 8 slices prosciutto optional
• – 1/2 cup ricotta cheese
• – 1 pound long or short cut pasta
• – 2 tablespoons salted butter
• – 1/2 cup shredded gouda cheese

See also  How can you create the ultimate homemade pizza masterpiece?

Instructions

 

• Preheat the oven to 375°F (190°C).
• On a baking sheet, toss the cherry tomatoes and smashed garlic with olive oil, thyme, rosemary, crushed red pepper flakes, salt, and black pepper.
• Roast in the oven for 20-25 minutes, or until the tomatoes are soft and slightly caramelized.
• If using prosciutto, lay the slices on a separate baking sheet and bake for 10-12 minutes until crispy.
• In a large pot of salted boiling water, cook the pasta according to package instructions until al dente.
• Reserve 1 cup of pasta water, then drain the pasta and set aside.
• In the same pot, melt the butter over medium heat.
• Add the roasted tomatoes and garlic, scraping up any browned bits from the bottom of the pot.
• Stir in the ricotta cheese until creamy, then add the cooked pasta and toss to coat.
• If the sauce is too thick, gradually add pasta water until desired consistency is reached.
• Serve the pasta hot, topped with crispy prosciutto if desired. Enjoy!

Video

Notes

[the_ad id=”45″]

Keyword cherry tomatoes, Pasta, ricotta cheese