Summer Fresh Pasta with Tomatoes and Prosciutto

1 (12 ounce) package angel hair pasta

4 tomatoes, seeded and coarsely chopped

½ teaspoon sea salt

¼ teaspoon ground black pepper

⅓ 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

¼ cup fresh basil leaves, thinly sliced

¼ cup freshly grated Parmigiano-Reggiano cheese, or to taste

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. Drain the pasta, reserving 1 cup of the cooking water for later use. Transfer the drained pasta to a large serving bowl.

Place tomatoes in a bowl; season with sea salt and black pepper.

Pour 1/3 cup extra-virgin olive oil over the tomato mixture and gently toss; set aside.

Heat 1 tablespoon olive oil in a small skillet over medium heat.

Cook and stir sliced shallot in the hot oil until just becoming translucent, 1 to 2 minutes.

Stir garlic into the shallot; continue cooking and stirring 1 minute more. Remove the skillet from heat.

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.

Top the pasta dish with basil and Parmigiano-Reggiano cheese to serve.