When you’re craving carbs but also don’t want to slave over the stove, this prosciutto and ricotta pasta with garlic oil and cherry tomatoes is the perfect dish. Delicate angel hair pasta gets tossed in a super-fast sauce of garlicky olive oil and barely-cooked cherry tomatoes. Dollops of ricotta cheese complete the sauce, and prosciutto brings just the right amount of salty bite. Prosciutto and ricotta pasta is finished with fresh basil and lemon juice. This recipe does require a little focus on the timing, but it comes together from start to finish in 15 minutes.
Obsessed with Angel Hair
Angel hair pasta has always been my favorite and it works beautifully in this prosciutto and ricotta pasta. There’s just something about the bite of angel hair that works for me. What can I say? I like a skinny noodle. I’ve made this recipe with spaghetti and fettucine but I find they are both too prominent for the delicate combination of flavors.
Ricotta Raw?
I don’t know why, but I was hesitant to try a pasta recipe using raw ricotta. I guess it is because I associate ricotta with lasagna which is always baked. Turns out using ricotta is a killer shortcut to getting a creamy pasta.
Prosciutto and Ricotta Pasta — Time It Right
Timing is important when you are preparing prosciutto and ricotta pasta with garlic oil and cherry tomatoes. I’ve outlined it in the recipe instructions, so read through those before you start. Angel hair cooks very quickly, and it can OVER cook very quickly and turn to mush.
I know that timing can be a challenge if you are not a kitchen whiz, but you can do this. Just prep your ingredients while you’re waiting for the pasta water to boil. The cooking portion of this prosciutto and ricotta pasta recipe is only 4 minutes total.
How To Make Perfect Prosciutto and Ricotta Pasta with Garlic Oil and Cherry Tomatoes
The key to perfect prosciutto and ricotta pasta is the timing. You want ensure your pasta finishes cooking at the same time that your garlic oil is ready to receive it. To do that, don’t drop your pasta to boil until your other pan is warm and the oil and tomatoes are already cooking.
Once the pasta is dropped in the boiling water, it only takes a minute or two before it is al dente. If you over cook it, angel hair goes to mush in a hurry. The goal is to move the slightly under-cooked pasta to the skillet with the garlic oil and let it cook for the last 30 seconds there.
Once the pasta is transferred to the skillet, toss quickly to coat in the oil. The tomatoes should be releasing there juices and it will give the garlic oil a slightly reddish color.
The pasta should only be in the skillet for about 30 seconds before you transfer the entire contents of the skillet to your servings bowls.
From there, you want to finish it up quickly so that your pasta is still hot when you set it on the table. Just add the final touches of ricotta, prosciutto, basil and lemon juice and toss using two forks to combine.
This prosciutto and ricotta pasta in garlic oil with cherry tomatoes pairs well with a simple garlic bread and a crisp, white wine.
Ingredients
- 8 oz angel hair pasta
- 3 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 10 cherry tomatoes, halved (about 3/4 of a cup)
- salt and pepper
- 1 tsp lemon zest plus a squeeze of juice
- 1/2 cup ricotta cheese
- 4 slices prosciutto
- 1/4 cup fresh basil leaves, torn or chopped
Instructions
- Timing is key to getting this dish just right so read through the instructions before getting started to make sure you have everything ready. Once the water for the pasta boils, it comes together in 3 minutes.
- Bring a pot of water to boil. Meanwhile, mince the garlic, chop the cherry tomatoes in half and zest 1 tsp of zest from the lemon. Set aside.
- When the water begins to boil, add salt. Heat a medium skillet to medium heat on a separate burner. Wait at least one minute (one minute for gas burners and about 2 minute for non-gas). The goal is to get the skillet warm before adding your angel hair pasta to the boiling water so that the pasta and the sauce are ready at the same time.
- Cook the pasta for 30 seconds less than the cooking time called for on the package. For most dry angel hair, this will be 3 minutes. For fresh, you may only need to cook for 1 to 1.5 minutes. While the pasta is cooking, add the olive oil to the to the skillet. Wait 30 seconds and add the garlic and tomatoes. Season with salt and pepper. Cook for another 30 seconds and add the lemon zest. Swirl the pan to combine. It should be deliciously fragrant.
- When the pasta timer goes off, turn the heat off and shift the pot off the heat. Using pasta tongs, quickly lift the cooked pasta out of the pot and transfer to the skillet. It's okay if some water splashes over. Toss the pasta around and make sure to fully coat it in the garlic oil. The tomatoes should be starting to break down, giving a slight hint of red to the pasta. Continue cooking for 30 seconds and then transfer the pasta to a serving bowl. Immediately add the ricotta in spoon-sized dollops. Tear the prosciutto into pieces and add to the bowl. Add the fresh basil. Give it a good squeeze of lemon juice and serve immediately.
Nutrition
If you love the combination of creamy cheese, salty prosciutto and basil, you’ll want to check out these recipes: Prosciutto, Pesto and Goat Cheese Pizza and Peach, Tomato and Burrata Crostini.
For something a little lighter, try Grilled Mango and Avocado Salad with Burrata or Golden Beet, Prosciutto and Cauliflower Salad with Dijon Vinaigrette.
