1-First, preheat the oven to 425 degrees F and toss together 1 tablespoon olive oil, 3 cups cherry tomatoes, 6-10 garlic cloves, 3 tablespoons fresh thyme, 2 tablespoons rosemary, and a pinch each of red pepper flakes, salt, and pepper on a baking sheet. If you’re adding prosciutto, arrange 8 slices on top of the tomatoes and roast for 15-20 minutes until everything is crisp and the tomatoes burst.

2-While that roasts, boil salted water and cook 1 pound pasta until al dente, reserving 1 cup of pasta water before draining. In another pot, melt 2 tablespoons butter with 1 tablespoon fresh thyme until browned, then mix in the puree made from two-thirds of the roasted tomatoes, garlic, and 1/2 cup ricotta cheese; season it with salt and pepper.

3-Next, stir in 1/2 cup pasta water into the sauce, followed by melting 1/2 cup gouda cheese and 1/3 cup parmesan cheese. Add the cooked pasta and the remaining roasted tomatoes, tossing everything to combine. If the sauce is too thick, thin it with more reserved pasta water. Serve topped with parmesan cheese, prosciutto if used, and 1/2 cup fresh basil leaves for a fresh finish.