Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto by @halfbakedharvest
4 servings
🫒
15 ml
Extra Virgin Olive Oil
🍅
450 g
Cherry Tomatoes
🧄
6 cloves
Garlic
🌿
45 ml
Fresh Thyme Leaves
🌿
30 ml
Fresh Rosemary
🌶️
5 ml
Crushed Red Pepper Flakes
🧂
5 ml
Kosher Salt
🌶️
5 ml
Black Pepper
🥓
8 slices
Prosciutto
🧀
120 ml
Ricotta Cheese
🍝
450 g
Pasta
🧈
30 ml
Salted Butter
🧀
120 ml
Shredded Gouda Cheese
🧀
80 ml
Grated Parmesan Cheese
🌿
120 ml
Fresh Basil
Preparation Steps
Step 1/8
Preheat the oven to 400°F (200°C).
Step 2/8
On a baking sheet, toss the cherry tomatoes with 1 tablespoon of olive oil, smashed garlic, thyme, rosemary, red pepper flakes, salt, and black pepper.
Step 3/8
Roast in the oven for 20-25 minutes until the tomatoes burst and become juicy.
Step 4/8
Meanwhile, cook the pasta according to package directions. Drain and set aside.
Step 5/8
In a large skillet, cook the prosciutto over medium heat until crispy, about 5 minutes. Remove and set aside.
Step 6/8
In the same skillet, add the roasted tomatoes and their juices, ricotta cheese, butter, gouda cheese, and parmesan cheese. Stir until combined and creamy.
Step 7/8
Add the cooked pasta to the skillet and toss to coat in the sauce.
Step 8/8
Top with crispy prosciutto and fresh basil before serving.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
600 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
15 minutes
Cooking
30 minutes
Overall
45 minutes
Difficulty
Level
Medium (2/4)
Steps
8 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@halfbakedharvest
Origin
Cuisine
Italian
Geographic
Italy, Europe
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos