Pappardelle with Roasted Tomatoes, Prosciutto, and Ricotta
Experimenting and finding different flavor combinations for pasta dishes, without using sauces actually tends to bring me joy. Don't get me wrong, I love pasta sauces, but I also love when an ingredient can shine with noodles. Pasta doesn't necessarily always have to be drowned in sauce to enjoy it. In my perspective at least. Roasting tomatoes brings out their sweet side, while lightly crisping up Prosciutto brings out its salty side. Are those two not a beautiful match just made for each other? Then you bring the Ricotta into the equation, and it adds a creamy and velvety texture to the thick Pappardelle noodles. If you are looking for a new and different pasta recipe, go ahead and give this one a try. Even if you are a sauce lover, I think you will have a little spot in your heart (or stomach) for this dish.
- 8 oz. Pappardelle
- 1/2 tbsp. Extra Virgin Olive Oil, plus more for drizzling
- 4 oz. Prosciutto, Chopped
- 2 cups Cherry Tomatoes, roasted
- 1/2 Cup Ricotta
- 1 tbsp. Fresh Italian Flat Leaf Parsley, Chopped
- 1/4 tsp. Kosher Salt plus more for seasoning
- 1/4 tsp. Freshly Ground Black Pepper plus more for seasoning
- Preheat oven to 400 Degrees F.
- Place the tomatoes on a baking sheet, season them with the salt and pepper. Then drizzle with extra virgin olive oil.
- Roast them for 10-15 minutes, until soft to touch. Set aside and keep warm.
- Bring a large pot of salted water to boil over high heat.
- Cook the Pappardelle for 10-12 minutes, until al dente.
- Meanwhile, heat the olive oil in a small skillet over medium-high heat.
- Add the prosciutto and sauté for 5-7 minutes, until it just begins to crisp.
- Drain the pasta, and drizzle with olive oil.
- Place into a serving dish stir in the ricotta and prosciutto. Season with pepper to taste.
- Add in the roasted tomatoes and garnish with the parsley.