1 (12 ounce) package angel hair pasta,
4 tomatoes, seeded and coarsely chopped,
1/2 teaspoon sea salt.
1/4 teaspoon ground black pepper,
1/3 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,
1/4 cup fresh basil leaves, thinly sliced,
1/4 cup freshly grated Parmigiano-Reggiano cheese, or to taste
1- Bring a large pot of lightly salted water to a rolling boil.
2- Cook angel hair pasta at a boil until tender but still slightly firm, 4 to 5 minutes.
3- Drain the pasta, reserving 1 cup of the cooking water for later use.
4- Transfer the drained pasta to a large serving bowl.
5- Place tomatoes in a bowl; season with sea salt and black pepper.
6- Pour 1/3 cup extra-virgin olive oil over the tomato mixture and gently toss; set aside.
7- Heat 1 tablespoon olive oil in a small skillet over medium heat.
8- Cook and stir sliced shallot in the hot oil until just becoming translucent, 1 to 2 minutes.
9- Stir garlic into the shallot; continue cooking and stirring 1 minute more.
10- 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.
11- Use the reserved water from cooking the pasta to make it easier to mix.
12- Top the pasta dish with basil and Parmigiano-Reggiano cheese to serve.