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Delicious Tomato Ricotta Pasta served in a bowl with fresh basil.

Tomato Ricotta Pasta

A delightful dish that marries the sweetness of cherry tomatoes with creamy ricotta, perfect for quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Protein
  • 4 slices prosciutto Crispy cooked prosciutto adds flavor and crunch.
Rice/Grains
  • 8 ounces pasta (spaghetti or penne) Choose your favorite type of pasta.
Veggies
  • 2 cups cherry tomatoes Sweet and juicy, perfect for roasting.
  • 2 cloves garlic, minced Enhances the flavor of the dish.
Sauce
  • 1 cup ricotta cheese Creamy base for the pasta.
  • 2 tablespoons olive oil For roasting and flavor.
Spices
  • Salt and pepper to taste Adjust to preference.
Toppings
  • Fresh basil for garnish Adds freshness and color.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. On a baking sheet, toss cherry tomatoes with olive oil, salt, and pepper. Roast for about 20 minutes until they are soft and slightly caramelized.
Cooking
  1. While the tomatoes are roasting, cook the pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
  2. In a skillet, cook the prosciutto until crispy, then remove and set aside.
  3. In the same skillet, add garlic and sauté for about 1 minute until fragrant.
  4. Stir in the ricotta and roasted tomatoes, mixing well to combine. Add the cooked pasta and toss everything together to coat evenly.
Serving
  1. Serve warm, topped with crispy prosciutto and fresh basil.

Notes

Cook the pasta al dente for the best texture. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid overcooking the pasta.