This is a taste of summer sunshine and the epitome of simple. Sungold, Early Girl, or any small succulent tomato are splendid, served with a generous dollop of fresh ricotta and a sheet of fried prosciutto. Often, I’ll swirl basil-infused oil around each plate if I have some on hand.
- Line a plate with paper towels. In a large frying pan over low heat, warm the olive oil and garlic for about 4 minutes.
- Turn the heat to medium, add 3 slices of the prosciutto to the pan, and gently panfry for 2 to 3 minutes, then flip and cook until crisp, about 1 minute more. Transfer the prosciutto to the prepared plate and repeat with the remaining 3 slices prosciutto, adding oil as needed. Remove and discard the garlic cloves.
- Lower the heat, add the butter and tomatoes to the pan, and stir to combine. Keep warm.
- Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Using a large spider or tongs, transfer the pasta into the warm tomatoes.
- Add about 1⁄4 cup of the pasta water to the pan and toss well to coat. Add the salt and 1⁄2 cup of the basil, then season generously with pepper.
- Serve the pasta dolloped with the ricotta, some Parmigiano, and a crispy sheet of prosciutto on top. Finish with a splash of olive oil and the remaining 1⁄2 cup basil.