When sweet Sungold cherry tomatoes meet
sizzling butter, garlic, and herbs, magic happens. Add creamy goat cheese,
crispy prosciutto, and heaps of fresh basil—and you’ve got a pasta so good it
tastes like late summer in a bowl.
Ingredients
- 6
tbsp salted butter
- 3
cups cherry tomatoes (Sungold if possible)
- 2
shallots, quartered
- 4
garlic cloves, smashed
- 3
tbsp fresh thyme leaves
- 1–3
tbsp crushed Calabrian chile peppers in oil
- Salt
& black pepper, to taste
- 8
slices prosciutto
- 1
lb pasta (short or long — think pennoni or rigatoni)
- 4
oz goat cheese (or ricotta / cream cheese)
- 1
cup grated Parmesan
- ½
cup fresh basil leaves
Instructions
- Roast
the Tomatoes:
Preheat oven to 425°F (220°C). In a baking dish, toss tomatoes, shallots, garlic, thyme, and butter. Drizzle with oil, season with salt, pepper, and chiles. Roast 20–25 minutes until bursting and caramelized. - Crisp
the Prosciutto:
Place slices on a parchment-lined sheet and bake until crisp and golden, about 10 minutes. Cool and crumble. - Cook
the Pasta:
Boil pasta in salted water to al dente. Reserve 1 cup pasta water, then drain. - Make
it Creamy:
Smash the roasted tomatoes slightly. Add pasta, goat cheese, and Parmesan. Toss until glossy and creamy, adding reserved pasta water as needed. - Finish
& Serve:
Fold in fresh basil and top with crispy prosciutto. Serve warm, preferably in sunlight with a chilled drink and zero stress.
💫 Pro Tip
The Calabrian chiles add a subtle heat
that balances the sweetness of the tomatoes. Adjust for your spice comfort—this
is a judgment-free kitchen zone.
Tags:
Food