Creamy Ricotta, Cherry Tomato & Crispy Prosciutto Pasta

Method:

• Preheat oven to 200 degrees celcius. In a roasting dish, add the cherry tomatoes, garlic, dried Italian herbs and thyme. Drizzle over the olive oil and add sea salt. Mix everything together with your hands. Then lay the prosciutto pieces on top. Roast for 20-25 minutes, until the prosciutto is crispy and the tomatoes are coloured and soft. Remove from the oven. Place the prosciutto pieces on a separate plate and keep some of the roasted tomatoes for the top of the pasta. Discard the thyme sprigs.
• Meanwhile, place a large pot of water onto boil. Add some salt and then the pasta. Cook until al dente. Remove, drain and set aside.
• Place the roasted tomato mix into a food processor, along with the ricotta. Blend together.
• Place a large frying pan onto medium heat. Add the butter. Once melted, add the blended tomato and ricotta sauce and stir to combine with the butter. Add the grated parmesan. Then add the cooked pasta, stir everything until combined. Turn off the heat and add the fresh basil leaves.
• Serve the pasta into bowls. Then top with some crispy prosciutto, some of the extra roasted cherry tomatoes and some more fresh basil. Season well.