Tortellini with Roasted Cherry Tomato Sauce And Crispy Prosciutto
3 lbs cherry tomatoes, stems removed
1/4 cup good-quality olive oil, plus more for roasting
1 large y onion, diced
1 tablespoon fresh garlic, minced
3–4 sprigs, fresh thyme, stems removed
Kosher salt and freshly ground black pepper, to taste
12 oz package shelf-stable cheese tortellini
8 slices of Prosciutto da Parma
A handful of basil leaves
¼ teaspoon red pepper flakes
½ cup grated Parmesan cheese
Preheat the oven to 375 degrees℉.
Toss the tomatoes with the other ingredients large baking dish. Roast for 50-60 minutes, until the tomatoes have softened and are just beginning to shrivel. Remove from the oven, tent loosely with aluminum foil, and set aside.
Heat the oven to 400 degrees F and line a baking sheet with parchment paper.
Lay the prosciutto slices on a rimmed baking sheet lined with parchment paper so they don’t overlap, curling the edges like a nest so they don’t get too brown. Bake until the slices shrivel and turn golden, 10 -12 minutes. Set aside.
Cook tortellini according to package instructions. Drain.
Add tomato sauce to the drained pot and gently heat the sauce. Add the chili flakes, basil leaves, and cooked tortellini. Toss gently. Serve in individual pasta bowls. Top each bowl with grated cheese and pieces of crispy prosciutto.