- 4 plum tomatoes, quartered
- 1/2 cup extra-virgin olive oil, divided
- salt and ground black pepper to taste
- 1 clove garlic, minced
- 1/2 cup grated Parmigiano-Reggiano cheese
- 10 basil leaves
- 2 cups arugula
- 1/2 cup prosciutto, rendered
- Preheat oven to 425 degrees F (220 degrees C) and bring a large pot of water to a boil.
- Toss the tomatoes in 25 ml of olive oil and season with salt and pepper. Place on a sheet tray.
- Roast in the oven for about 10 minutes.
- Meanwhile, saute the garlic in 13ml of olive oil for 1 to 2 minutes or until slightly yellow in color. Add the chopped roasted tomatoes.
- In a blender, combine the cheese and basil, season with salt and pepper, blend well, and add remaining oil while blending; set aside.
- Cook the pasta according to package directions; drain and toss with the tomato mixture.
- Drizzle with the basil pesto and toss with the arugula. Top with the crispy prosciutto.