Found this particular recipe on the @foodandwine IG page and decided to give it a spin. The only change I made was I left out the anchovies because not a fan lol. Link for the original recipe is below.
Total Time 30 minutes Serves 4
1 Pound of Cherry Tomatoes
1 teaspoon of kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup minced shallot
1/4 cup of extra virgin olive oil
2 tablespoons red wine vinegar
1 large garlic clove, grated
12 ounces uncooked casarecca pasta
4 (1/2 ounce) prosciutto slices
1/2 cup corse chopped olives
2 tablespoons chopped fresh oregano
2 tablespoons drained nonpareil capers
fresh basil leaves for garnish
1. Place tomatoes in a medium bowl, sprinkle with salt and pepper, and toss to combine. Add shallot, oil, vinegar and garlic. Toss well and let stand at room temp for at least 20 minutes.
2. Meanwhile Cook pasta according to directions. Reserve 1 cup of cooking liquid; Drain pasta.
3. Place 2 prosciutto slices on paper towels on microwave safe plate. Cook on high for 1 min and 30 secs to 2 mins.
4. Drain tomato mixture over a bowl, reserving liquid. Combine warm pasta, tomato liquid, and 1/3 cup cooking liquid in a large skillet over medium high. Cook until sauce slightly thickens and coats pasta, about 2 minutes. Remove from heat, stir in drained tomato mixture, sliced basil, olives, oregano, and capers. Crumble prosciutto over pasta, garnish with basil leaves.