Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto

INGREDIENTS

1 tbsp

extra virgin olive oil

3 cups

cherry tomatoes

6 cloves

garlic

3 tbsp

thyme leaves

2 tbsp

rosemary

1 serving

pepper flakes

1 serving

kosher salt and pepper

8 slices

prosciutto

1/2 cup

ricotta cheese

1 lb

short cut pasta

2 tbsp

butter

1/2 cup

gouda cheese

1/3 cup

parmesan cheese

1/2 cup

basil