Sweet Corn Agnolotti, Smoked Tomato, Crispy Prosciutto
Preheat oven to 350 degrees F. Arrange slices of ham on a parchment-lined sheet tray, making sure slices don’t touch. Lightly brush with olive oil and bake until crispy. Once crispy, remove and allow to cool on paper towels. Crumble and set aside.
Bring a large pot of salted water to a boil. Drop in agnolotti, quickly return to a boil and cook until tender but firm, 2 to 3 minutes. Drain pasta, reserving pasta water.
Melt butter in a large sauté pan over medium heat. As soon as butter melts, add 1 cup pasta water and boil over medium-high heat until a creamy sauce forms, 1 to 2 minutes. Slide drained agnolotti into warm sauce.
Divide among warm pasta bowls. Garnish each bowl with basil, 2 smoked tomato pieces and prosciutto.