Summer Fresh Pasta with Tomatoes and Prosciutto

01Method

1. 1

   Bring a large pot of generously salted water to a vigorous boil. Add the angel hair pasta and cook until just tender with a slight bite, 4 to 5 minutes. Drain, setting aside about 1 cup of the pasta cooking liquid. Transfer the drained pasta to a large serving bowl.

2. 2

   Combine the tomatoes in a bowl, season with sea salt and black pepper, then drizzle the extra-virgin olive oil over them and toss gently. Set the mixture aside to marinate briefly.

3. 3

   Warm the olive oil in a small skillet over medium heat. Add the shallot and cook, stirring, until it just starts to become translucent, 1 to 2 minutes. Add the garlic and continue stirring until fragrant, about 1 minute longer. Remove the skillet from the heat.

4. 4

   Add the shallot mixture, the tomato mixture, and the prosciutto to the pasta bowl and toss everything together. Splash in some of the reserved cooking water as needed to help bring the dish together.

5. 5

   Scatter the basil and Parmigiano-Reggiano over the top before serving.