1/2 lbs fusilli pasta
8 oz cherry or grape tomatoes
4 oz thinly sliced prosciutto
1/2 sweet or yellow onion
4 oz goat cheese
handful of Italian parsley
1 clove garlic
salt & pepper
Preheat oven to 400º. Slice tomatoes in half and toss in olive oil along with salt and pepper. Spread tomatoes on a cookie sheet and bake in the oven for 20 minutes.
Heat a pot of water with salt until it boils and drop your pasta.
While the pasta is cooking, heat up your saute pan on medium. Slice prosciutto in 1/2-1 inch slices and drop into saute pan to cook up until browned, which should take only about 5-8 minutes. Chop the onion and add when prosciutto is almost done. Add in a dash of pepper. Saute until tender and translucent. Add in 1 clove of chopped garlic for about 1 min.
Cook the pasta until just slightly al dente. Reserve a cup of pasta water before draining all of the pasta.
Combine pasta, prosciutto, onion, garlic and roasted tomatoes in saute pan. Add in small amounts of the pasta water to give the pasta a creamy texture. Mix in the crumbled goat cheese and a handful of the coarsely chopped parsley. Squeeze the juice of 1/2 of a lemon. Once all ingredients are mixed well and the pasta has a nice creamy texture, you are ready to serve!