This is the perfect summer pasta dish – light, refreshing and perfect for a hot weeknight meal. I added some toasted breadcrumbs for a little crunch.
1/2 lb pasta
2 – 3 large heirloom tomatoes, chopped
1/4 c basil, ripped into small pieces
4 – 6 oz fresh mozzarella, cut into small pieces
1/4 c olive oil
Salt and pepper
1/4 c breadcrumbs, toasted
4 slices of prosciutto ripped into small pieces
Cook pasta according to package.
Toss together tomatoes, basil, cheese, oil and salt and pepper.
Add pasta to tomato mixture, top with bread crumbs, Parmesan and prosciutto.