Pasta with Roasted Tomatoes and Crispy Prosciutto

This simple gluten free pasta uses fresh, in season, delicious tomatoes, local cheese and crisped prosciutto. The bright flavors are a crowd pleaser and fast prep gets dinner on the table fast.



1 package Sunrise Gluten Free Garlic Basil or Butternut Squash Fusilli

2 pounds Tomato King Cherry Tomatoes

4 tablespoons Smude Italian Herb Sunflower Oil, divided

2 teaspoons salt

1 package La Quercia Prosciutto

½ cup Organic Valley Parmesan Cheese

Fresh basil for garnish



On a rimmed sheet pan, toss tomatoes in 2 tablespoons oil, sprinkle with salt, and roast at 375 for 20 minutes until skins are blistered. Cook pasta according to package directions, drain, pour into big bowl and toss with remaining 2 tablespoons oil. Fry prosciutto slices in a skillet until just crispy, pat dry, and chop. Top pasta with roasted tomatoes, prosciutto, and parmesan.  Toss gently and add more cheese if desired, finish with torn fresh basil.