Fresh Pasta with Tomatoes and Prosciutto

Begin by filling a large container with water and adding a moderate amount of salt. Bring the mixture to a vigorous state, where bubbles are constantly rising to the surface.

Cook pasta in this boiling water for 4 to 5 minutes, or until it reaches a state of being tender but still retains some firmness when bitten into. Remove the pasta from the water with a strainer, reserving 1 cup of the cooking liquid for later use. Transfer the pasta to a large serving dish.

In a separate container, combine diced tomatoes and sprinkle with salt and pepper for added flavor. Pour 1/3 cup of high-quality olive oil over the tomato mixture and gently mix until everything is well combined. Set this mixture aside for now.

Heat a small amount of olive oil in a compact skillet over medium heat. Cook and stir the shallot in this hot oil until it begins to soften and turn translucent, taking about 1 to 2 minutes. Introduce garlic into the mixture and cook and stir until it releases its fragrance, approximately 1 minute more. Remove the skillet from the heat source.

Combine the cooked shallot mixture, tomato mixture, and prosciutto with the pasta. Mix everything together using the reserved cooking liquid to make the process smoother and more manageable.

Finish off this dish by topping it with fresh basil leaves and shaved Parmigiano-Reggiano cheese, which can be served immediately.