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Creamy Ricotta, Cherry Tomato & Crispy Prosciutto Pasta

I know people don’t want to hear it, but the cold weather is coming... It’s not all bad though, because it brings comfort food! This is a variation of a pasta my mum used to make. It’s to die for and perfect for those colder days.
Course Dinner
Keyword Egg Free, Nut Free, Pork
Allergen Egg-free, Nut-free
Protein Pork
Member Free
Servings 4
Calories 357

Ingredients

  • 2 cups cherry tomatoes
  • 3 cloves garlic crushed
  • 1 tbsp italian herbs dried
  • 0.5 bunch thyme or dried thyme
  • 0.25 cup extra virgin olive oil
  • 1 tsp sea salt
  • 8 slices prosciutto
  • 300 g dried pasta
  • 0.5 cup ricotta cheese
  • 1 tbsp butter
  • 0.75 cup parmesan cheese grated
  • 1 cup basil leaves
  • cracked black pepper

Instructions

  • Preheat the oven to 200°C conventional (180°C fan-forced).
  • In a roasting dish, place the cherry tomatoes, garlic, italian herbs and thyme. Drizzle over the olive oil and add the sea salt. Mix everything together with your hands, then lay the prosciutto slices on top.
    2 cups cherry tomatoes, 3 cloves garlic, 1 tbsp italian herbs, 0.5 bunch thyme, 0.25 cup extra virgin olive oil, 1 tsp sea salt, 8 slices prosciutto
  • Roast for 20–25 minutes, until the prosciutto is crispy and the tomatoes are coloured and soft. Remove from the oven. Place the prosciutto on a separate plate and reserve some of the roasted tomatoes for the top of the pasta. Discard the thyme sprigs.
    8 slices prosciutto
  • Meanwhile, bring a large pot of water to the boil. Add some salt and the pasta. Cook until al dente. Drain and set aside.
    1 tsp sea salt, 300 g dried pasta
  • Place the roasted tomato mixture and ricotta in a food processor and blend together.
    2 cups cherry tomatoes, 0.5 cup ricotta cheese
  • Place a large frying pan over medium heat and add the butter. Once melted, add the blended tomato and ricotta sauce and stir to combine. Stir through the parmesan and pasta. Turn off the heat and add the fresh basil leaves.
    1 tbsp butter, 0.75 cup parmesan cheese, 0.5 cup ricotta cheese, 300 g dried pasta, 1 cup basil leaves
  • Serve the pasta into bowls. Top with the crispy prosciutto, reserved roasted cherry tomatoes and more fresh basil. Season well with salt and pepper.
    8 slices prosciutto, 2 cups cherry tomatoes, 1 cup basil leaves, 1 tsp sea salt