Step 1

Line a plate with paper towels. In a large frying pan over low heat, warm the olive oil and garlic for about 4 minutes.

Step 2

Turn the heat to medium, add 3 slices of prosciutto to the pan and gently pan fry for 2 to 3 minutes, then flip and cook until crisp, about 1 minute more. Transfer the prosciutto to the prepared plate and repeat with the remaining 3 slices of prosciutto, adding oil as needed. Remove and discard the garlic cloves.

Step 3

Lower the heat, add the butter and tomatoes to the pan, and stir to combine. Keep warm.

Step 4

Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Using a large spider or tongs, transfer the pasta into the warm tomatoes.

Step 5

Add about 1/4 cup of the pasta water to the pan and toss well to coat. Add the salt and 1/2 cup of the basil, then season generously with pepper.

Step 6

Serve the pasta dolloped with the ricotta, some Parmigiano and a crispy sheet of prosciutto on top. Finish with a splash of olive oil and the remaining 1/2 cup basil.