Linguine with Crispy Prosciutto

A delightful pasta dish combining the sweet burst of roasted cherry tomatoes with the creamy texture of ricotta and a crispy finish from prosciutto. Perfect for a satisfying meal.

Cook time: 40 minutes

Servings: 4

Ingredients

• 1 tablespoon extra virgin olive oil
• 3 cups cherry tomatoes
• 8 cloves garlic smashed
• 2 tablespoons fresh thyme leaves
• 2 tablespoons fresh rosemary chopped
• 0 crushed red pepper flakes to taste
• 0 kosher salt to taste
• 0 black pepper to taste
• 8 prosciutto slices
• 0.5 cup ricotta cheese
• 2 cups roasted tomatoes pureed
• 6 cloves roasted garlic pureed
• 0 kosher salt to taste
• 0 black pepper to taste
• 1 pound pasta
• 0 kosher salt for boiling water
• 2 tablespoons salted butter
• 1 tablespoon fresh thyme leaves
• 2 cups tomato-ricotta puree
• 0.5 cup reserved pasta cooking water
• 0.5 cup shredded gouda cheese
• 0.33 cup grated parmesan cheese
• 16 ounces cooked pasta
• 1 cup remaining roasted tomatoes
• 0 grated parmesan cheese to taste
• 8 crispy prosciutto slices
• 0.5 cup fresh basil leaves

Instructions

1. Preheat oven to 425°F (220°C). On a baking sheet, toss together the extra virgin olive oil, cherry tomatoes, smashed garlic, 2 tablespoons fresh thyme leaves, chopped fresh rosemary, and a pinch each of crushed red pepper flakes, kosher salt, and black pepper. Arrange the prosciutto on top of the tomatoes. Bake for 15-20 minutes, until the prosciutto is crisp and the tomatoes are bursting.
2. Add 2/3 of the roasted tomatoes, the garlic, and the ricotta cheese to a food processor. Puree until smooth. Season with kosher salt and black pepper to taste.
3. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain the pasta.
4. In the same pot, melt the salted butter over medium heat and add the remaining 1 tablespoon of fresh thyme leaves. Cook until the butter is browning, around 2-3 minutes.
5. Add the tomato-ricotta puree and 0.5 cup of the reserved pasta cooking water to the pot. Stir until combined and smooth. Slowly melt in the shredded gouda cheese and grated parmesan cheese.
6. Add the cooked pasta and the remaining roasted tomatoes to the sauce. Toss to combine until the pasta is well-coated with the sauce. If necessary, thin the sauce with a little of the reserved pasta cooking water.
7. Divide the pasta among four plates. Top each serving with additional grated parmesan cheese, crispy prosciutto, and fresh basil leaves. Serve immediately and enjoy!