Summer Fresh Pasta with Tomatoes and Prosciutto

Ingredients

• 12 ounce angel hair pasta 
• 0.3 cup basil leaves fresh thinly sliced
• 2 cloves garlic cloves minced
• 0.3 teaspoon ground pepper black
• 1 tablespoon olive oil 
• 0.3 cup parmigiano-reggiano cheese freshly grated to taste
• 4 ounces pancetta thinly sliced cut into thin strips
• 0.5 teaspoon sea salt 
• 1 large shallots thinly sliced
• 4  tomatoes seeded coarsely chopped

Equipment

• bowl
• frying pan
• pot

Directions

1. Bring a large pot of lightly salted water to a rolling boil. Cook angel hair pasta at a boil until tender but still slightly firm, 4 to 5 minutes.
2. Drain the pasta, reserving 1 cup of the cooking water for later use.
3. Transfer the drained pasta to a large serving bowl.
4. Place tomatoes in a bowl; season with sea salt and black pepper.
5. Pour 1/3 cup extra-virgin olive oil over the tomato mixture and gently toss; set aside.
6. Heat 1 tablespoon olive oil in a small skillet over medium heat.
7. Cook and stir sliced shallot in the hot oil until just becoming translucent, 1 to 2 minutes.
8. Stir garlic into the shallot; continue cooking and stirring 1 minute more.
9. Remove the skillet from heat.
10. Assemble the dish by adding the tomato mixture, the shallot and garlic mixture, and the prosciutto to the pasta; toss to combine. Use the reserved water from cooking the pasta to make it easier to mix.
11. Top the pasta dish with basil and Parmigiano-Reggiano cheese to serve.