Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto.

Sastojci

1 tablespoon extra virgin olive oil

3 cups cherry tomatoes

6-10 cloves garlic, smashed

3 tablespoons fresh thyme leaves

2 tablespoons chopped fresh rosemary

crushed red pepper flakes

kosher salt and black pepper

8 slices prosciutto leave out if vegetarian

1/2 cup ricotta cheese

1 pound long or short cut pasta

2 tablespoons salted butter

1/2 cup shredded gouda cheese

1/3 cup grated parmesan cheese

1/2 cup fresh basil

https://www.halfbakedharvest.com/roasted-tomato-ricotta-pasta/