Summer Fresh Pasta with Tomatoes and Prosciutto

Name: Summer Fresh Pasta with Tomatoes and Prosciutto
Total time: 25
Yield: 6
Ingredients: 1 (12 ounce) package angel hair pasta; 4 tomatoes, seeded and coarsely chopped; 0.5 teaspoon sea salt; 0.25 teaspoon ground black pepper; 0.33333334326744 cup extra-virgin olive oil; 1 tablespoon olive oil; 1 large shallot, thinly sliced; 2 cloves garlic cloves, minced; 4 ounces thinly sliced prosciutto, cut into thin strips; 0.25 cup fresh basil leaves, thinly sliced; 0.25 cup freshly grated Parmigiano-Reggiano cheese, or to taste

Recipe by Wyattdogster from allrecipes.com

Dinner 25 Mins.

Ingredients

6 servings

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1 (12 ounce) package angel hair pasta
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4 tomatoes, seeded and coarsely chopped
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0.5 teaspoon sea salt
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0.25 teaspoon ground black pepper
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0.33333334326744 cup extra-virgin olive oil
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1 tablespoon olive oil

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1 large shallot, thinly sliced
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2 cloves garlic cloves, minced
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4 ounces thinly sliced prosciutto, cut into thin strips
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0.25 cup fresh basil leaves, thinly sliced
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0.25 cup freshly grated Parmigiano-Reggiano cheese, or to taste

Instructions

Bring a large pot of lightly salted water to a rolling boil. Cook pasta in boiling water until tender yet firm to the bite, 4 to 5 minutes. Drain, reserving 1 cup cooking water. Transfer pasta to a large serving bowl.
Place tomatoes in a medium bowl; season with sea salt and black pepper. Pour 1/3 cup extra-virgin olive oil over tomato mixture and toss gently; set aside.
Heat 1 tablespoon olive oil in a small skillet over medium heat. Cook and stir shallot in hot oil until it begins to turn translucent, 1 to 2 minutes. Stir in garlic; cook and stir until garlic is fragrant, about 1 minute more. Remove from heat.
Add shallot mixture, tomato mixture, and prosciutto to pasta; toss to combine. Use reserved cooking water to make mixing easier.
Top pasta with basil and Parmigiano-Reggiano cheese to serve.