Pasta Fresca

Yes, the name is made up. It felt right, though. Better suggestions welcome! (Joef suggests Pasta Caprese.)

Tonight's pasta would make a great summer meal. That being said, tonight it's raining and in the low 40s, and we still liked it.

Fresh basil, torn into pieces
4-5 fresh roma tomatoes, chopped
3 cloves garlic, chopped
2-3 tbsp or balsamic vinegar, or to taste
1/3 cup or so extra virgin olive oil
Red pepper flakes, if you want
3/4 lb pasta
Fresh mozzarella, about 1/2 cup
Prosciutto, in small pieces (assuming your "butcher" doesn't shave the meat instead of slice it, leaving you with a pile of mushy, tasteless meat...curse you, Super Target)
Salt (if it needs it) and shredded parmesan to taste

Combine the olive oil, basil, tomatoes, balsamic, garlic, and red pepper flakes in a bowl; stir and let sit while you start boiling the water for the pasta. When you add the pasta to the boiling water, add the mozzarella to the other ingredients.

Drain the pasta and toss with the sauce, adding the prosciutto. Add salt if you want it and shredded parmesan as desired. It's nice with sliced french bread. And that's it!

(Sunflower courtesy of the husband!)