Capellini in sage butter

contributed by Achara Z.

serves 4

1 pound capellini (angel hair pasta)
4 ounces prosciutto
6 tablespoons butter
2-3 fresh sage leaves
10-12 cherry tomatoes, halved
1/2 cup freshly grated Parmesan cheese
black pepper and salt, to taste

1. Cook pasta in salt water until al dente. Drain and set aside.
2. Cut prosciutto into thin strips.
3. In a saucepan, gently melt butter over medium heat. Add prosciutto, turn heat to low and swirl for one minute.
4. Remove butter from heat, add sage leaves and stir to combine.
5. Put pasta in serving plate, top with butter, prosciutto.
6. Add tomatoes, Parmesan, salt and pepper. Serve immediately.